Chicken Cutlet with Sherry Mushroom Sauce

2 ea. 6-7 oz chicken cutlets,
1/3 c. dry sherry,
1 c light 1/2&1/2 or heavy cream,
7-8 oz. button mushrooms,
1/3 c. shallots or onions,
2 T. olive oil or butter,
4 c. fresh parsley,
1 T. minced garlic,
2 bay leaves.