Instructions

• Slice each chicken breast in half horizontally to create 4 thinner cutlets. Pat them dry with paper towels. Season both sides with salt and pepper, then lightly coat with flour, shaking off any excess.
• In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the chicken and sear for about 4–5 minutes per side, or until golden brown and cooked through (internal temp should be 165°F/74°C). Remove from the skillet and set aside.
• In the same skillet, melt 2 tablespoons of butter. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until browned and tender. Add the minced garlic and cook for 1 more minute until fragrant.
• Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.
• Add the chicken stock and heavy cream (or half-and-half). Stir and bring the mixture to a gentle simmer. Let it cook for 3–4 minutes, until slightly thickened. Then stir in the Parmesan cheese until melted and smooth.
• Return the cooked chicken to the skillet, nestling it into the sauce. Let it simmer for another 2–3 minutes so the chicken absorbs the flavors.
• Spoon the creamy mushroom sauce over the chicken, garnish with fresh herbs and serve warm. It's great with mashed potatoes, pasta, or steamed green beans.