Step-by-Step Instructions
Split the Chicken Breast:
Slice each breast horizontally with a sharp knife to create four even thin steaks in total. This helps them cook through quickly and evenly while staying moist.
Dredge in Flour:
Lightly season both sides of the chicken pieces with salt and pepper. Sprinkle with flour and use your fingers to distribute it evenly over every surface. Shake off extra flour for a light coating.
Cook the Chicken:
Melt some butter in a large nonstick pan over medium-high heat. Place the chicken pieces in and cook for about two and a half minutes per side. The goal is a golden-brown crust and just cooked through. Transfer the chicken to a plate and cover loosely to keep warm.
Sauté the Mushrooms:
In the same pan add the remaining butter and turn the heat to high. Add sliced mushrooms and cook around four minutes stirring occasionally. The edges should get golden and the mushrooms will shrink as moisture cooks off.
Add the Garlic:
Stir in the minced garlic and a little extra salt and pepper. Cook about another minute so the garlic just turns golden and the aroma intensifies.
Deglaze the Pan:
Pour in the dry white wine. The liquid will bubble and steam while you scrape up any browned bits at the bottom with a wooden spoon. Let it cook for about thirty seconds until the wine mostly evaporates and the alcohol scent fades.
Make the Sauce:
Pour in chicken or vegetable stock and let it boil vigorously for about a minute to concentrate the flavor. Add the heavy cream reduce the heat to medium and let it simmer two minutes so it thickens a bit.
Add Parmesan:
Stir in grated parmesan cheese. Taste and adjust the seasoning as needed. The sauce should look glossy and slightly thick.
Warm Chicken in Sauce:
Add the cooked chicken back to the pan swirling it gently for half a minute so it soaks in the sauce and warms through. Garnish with chives or your chosen herb and serve immediately either family style in the pan or beautifully plated.
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