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 pepper2 tablespoons extra-virgin olive oil, divided
8 ounces white or cremini (baby bella) mushrooms,
quartered1 tablespoon minced garlic
¼ cup dry white wine
½ cup half-and-half
¼ cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley
Method
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.
