Creamy Mushroom Chicken

Season chicken breasts with salt and pepper on both sides and coat in flour.

In a large skillet, heat the olive oil over medium-high heat.

Add the chicken breasts and cook for about 6-7 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the butter and the sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until the mushrooms are browned and tender.

Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.

Pour in the wine and let it reduce for 1–2 minutes.

Add chicken stock, scraping up any browned bits from the bottom of the skillet. Stir for an additional 1–2 minutes.

Reduce the heat to medium, stir in the thickened cream, and let the sauce simmer until it starts to thicken.

Stir in the grated Parmesan cheese and continue to cook for another few minutes until the sauce is thick and creamy.