A rich and creamy sauce coats chicken breasts in this quick and comforting dinner.
Sprinkle chicken with 1/4 teaspoon salt and pepper.
Coat chicken in the flour, shaking off the excess.
Discard any leftover flour.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Transfer the chicken to a plate; cover to keep warm.
Add the remaining 1 tablespoon oil to the pan.
Reduce heat to medium and add mushrooms and the remaining 1/4 teaspoon salt.
Cook, stirring frequently, until the mushrooms are beginning to brown and soften, 4 to 6 minutes.
Add garlic and cook, stirring, until fragrant, about 30 seconds more.
Sprinkle the remaining 2 teaspoons flour over the mushrooms and stir to coat.
Add half-and-half and cook, stirring, until the sauce is bubbling and thickened, 1 to 2 minutes.
Remove from heat and top with Parmesan and parsley.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
