Preheat your oven to 375°F (190°C), placing the rack in the top third position.

Slice chicken breasts into thin cutlets, season with salt and pepper, and dredge in flour.

Heat olive oil and 1 tablespoon of butter in a large skillet, then fry chicken cutlets for 3-4 minutes on each side.

Place the seared chicken cutlets in a 9x13 inch casserole dish in a single layer.

In the same skillet, add the remaining butter and sauté cremini mushrooms until nicely seared.

Add minced garlic to the skillet and cook for an additional minute, then stir in flour, cooking for another minute.

Gradually whisk in dry sherry and heavy cream, stirring until thickened.

Pour the creamy sauce over the chicken and mushrooms in the casserole dish, then top with slices of Muenster cheese.

Cover with aluminum foil and bake for approximately 20 minutes.

Remove foil and broil for 2-4 minutes until the cheese is bubbling and golden brown.

Allow the casserole to rest for a few minutes before serving.