Pound Chicken Breasts:

Using a meat mallet, pound the chicken breasts to an even thickness.

Coat with Flour Mixture:

Mix the flour, salt, and black pepper in a shallow dish. Coat each chicken breast in the mixture, then shake off excess.

Cook Chicken in Olive Oil:

In a large skillet over medium-high heat, warm the olive oil. Cook the chicken for 4-5 minutes per side until golden and fully cooked. Transfer chicken to a plate and set aside.

Sauté Mushrooms and Garlic:

To the same skillet, add the sliced mushrooms and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

Deglaze with Chicken Broth:

Deglaze the skillet by pouring in the chicken broth and scraping up any browned bits. Bring to a simmer.

Add Heavy Cream:

Add the heavy cream and let the sauce cook until it thickens slightly, approximately 3-4 minutes.

Stir in Parmesan Cheese:

Stir in the grated Parmesan cheese until it melts and the sauce is smooth.

Return Chicken to Skillet:

Return the chicken to the skillet, spooning sauce over each piece. Simmer for 2-3 minutes until heated through.

Garnish with Parsley:

Take off the heat and garnish with chopped fresh parsley before serving.