Popover Chicken with mushroom sauce

3 boneless, skinless chicken breasts
4 Tbsp cooking oil, divided
1 ½ cups milk
1 ½ cups flour
¾ tsp thyme
¾ tsp salt
3 eggs, beaten

Sauce:
4 Tbsp butter
½ to ¾ cup sliced mushrooms
2 Tbsp flour
½ tsp salt
dash of pepper
1 cup milk

Brown chicken in 3 Tbsp oil. Season with salt and pepper. Place in greased 9x13 pan. Stir together milk, 1 Tbsp oil, flour, thyme, and salt. Add eggs to flour mixture. Mix well until smooth. Pour over chicken and bake. Remove from oven when popover has a slightly browned crust.

My husband complained that the finished chicken popover is not very photogenic...but at least this way, you'll know what it looks like w/o the sauce

Sauce: Melt 2 Tbsp butter in a heavy saucepan. Saute mushrooms for 2-3 minutes. Remove mushrooms with a slotted spoon and reserve. In the same pan, melt remaining butter. Slowly add flour, salt, and pepper. Add milk gradually. Cook, stirring constantly, until thickened and smooth. Add mushrooms and heat through. Spoon over chicken when serving. (My kids don’t like mushrooms, so they eat the chicken popovers without the sauce. I take their extra mushrooms. Yum!)