Breaded Chicken Skewers:

1. Cut the chicken into 1 inch cubes.
2. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper,1/2 teaspoon garlic powder,1/2 teaspoon onion powder.
3. Skewer the chicken onto 6 inch bamboo skewers.
4. Make the breadcrumbs by pulsing the bread in the food processor.
5. Add the Parmesan cheese, fresh parsley, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder.
6. Set up a breading station. In one of plate, place the breadcrumbs and in the other one, whisk up the eggs.
7. Dip the chicken in the eggs. Dredge in the breadcrumbs.
8. Heat 1 Tablespoon of oil in a nonstick skillet over medium heat. Add the chicken and brown on all sides, about 1-2 minutes per side.
9. Place in an 8×8 inch baking dish and set aside.

Sauce:

1. Place the dry mushrooms in a bowl and cover with hot or boiling water. Set aside until they soften.
2. Meanwhile, slice the fresh mushrooms into 1/4 inch slices and mince the onion and garlic.
3. Melt the butter in a large skillet and add the mushrooms, onion, garlic and thyme to the skillet. Cook for about 8 minutes, until most of the liquid evaporates.
4. Meanwhile, chop the dry mushrooms and pour the liquid through a coffee filter or paper towel and reserve. Add the reserved liquid and the dried mushrooms to the skillet.
5. Cook until most of the liquid cooks off. Add the flour and cook until completely incorporated.
6. Slowly whisk in the chicken broth and cook for 5-7 min, until thickened. Add the cream. Discard the thyme sprigs.
7. Pour the sauce over the chicken. Cover with aluminum foil and bake for about 30 minutes at 350 degrees.

Make Ahead:

1. Prep the dish all the way through without baking it. Cover and refrigerate until you are ready for it.
2. Let the chicken stand at room temperature at least 20 minutes before putting it into the oven. Add 15 minutes to the baking time.
3. To reheat leftovers, cook in a covered skillet over medium-low heat until the chicken is warmed through.