Chicken Breast with Creamy Mushroom Sauce

1. Cut chicken in half horizontally to give two thin steaks per breast so you have four steaks in total. Cutting the breast in this way is an excellent way to cook chicken breast on the stove as it cooks faster and more evenly.

Season: Sprinkle chicken with salt and pepper, then dredge in flour.

2. Over medium-high heat, pan-fry chicken in butter until golden and crispy, about just 3 minutes on each side. Remove chicken and set aside for later.

3. Cook Mushrooms: In the same pan the chicken was cooked in, melt some more butter and put in the mushrooms.  Optional tip: You can add some of the garlic towards the while mushrooms are cooking. Remove mushrooms once browned, and put them on the same plate as the chicken.

4. Mushroom Sauce: Still in the same skillet over medium-high heat, melt the last of your butter and garlic and cook until garlic becomes fragrant. Add in chicken (or vegetable) stock and wine. Cook for 3-4 minutes, scraping the residue from the bottom of the skillet left from the chicken and mushrooms. Once that is warm, add heavy cream to the mixture.

5. Place chicken and mushrooms back into the skillet with cream mixture. Let chicken and mushrooms warm through for 2-3 minutes. Sprinkle parmesan on top, and serve.