Creamy Parmesan Garlic Mushroom Chicken

By carol gorman

A rich and creamy sauce coats chicken breasts in this quick and comforting dinner. If you don't have chicken cutlets (thin-sliced boneless chicken breast) on hand, you can make your own by slicing two 8-ounce chicken breasts in half horizontally.

Ingredients

• ¼ cup plus 2 teaspoons all-purpose flour, divided
• 1 pound thin-sliced boneless chicken breast (4 pieces)
• ½ teaspoon salt, divided
• ¼ teaspoon ground pepper
• 2 tablespoons extra-virgin olive oil, divided
• Carapelli Firenze Organic Extra Virgin Olive Oil 17 Fl Oz
• $7.49 for 1 itemThru 04/21
• 8 ounces white or cremini (baby bella) mushrooms, quartered
• 1 tablespoon minced garlic
• ¼ cup dry white wine
• Chateau Ste. Michelle Chardonnay
• Smooth with bright apple and citrus notes
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• ½ cup half-and-half
• ¼ cup shredded Parmesan cheese
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

Place ¼ cup flour in a shallow dish. Sprinkle chicken with ¼ 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. Add the chicken and cook, turning once, until golden brown and cooked through, 2 to 4 minutes per side. 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 ¼ 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 wine and cook, stirring, until thickened and most of the liquid has evaporated, about 1 minute. 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.