Cut each chicken breast in half lengthwise. Season each piece with salt and pepper.
2 boneless skinless chicken breasts, ½ teaspoon salt, ¼ teaspoon black pepper
Add flour to a shallow dish. Dredge each chicken piece in flour.
¼ cup flour
In a large skillet, heat up olive oil and butter over medium heat. When butter is melted, add floured chicken pieces to pan. Cook until golden brown, about 4 to 5 minutes per side. The internal temperature should register 165℉. Remove chicken from pan and place on a plate. Set aside.
1 tablespoon olive oil, 2 tablespoons butter
Add more oil to the pan if needed. Add garlic to pan and saute until fragrant. Add mushrooms and cook until soft.
1 and ½ teaspoon minced garlic, 1 ½ cups sliced white mushrooms
Add chicken stock and bring to boil. Scrape the bottom of the pan with a wooden spoon so all of the browned bits from cooking chicken are mixed into the sauce.
½ cup chicken stock
Remove skillet from heat, add cream and stir well. Return chicken to skillet. Place back on heat for 1 to 2 minutes or until the whole dish is hot.
⅓ cup heavy cream
Serve chicken with mashed potatoes or cooked pasta. Spoon mushroom sauce over each pieces. Garnish with chopped parsley and more black pepper.
For a lighter sauce, you can use half and half or a mixture of milk and cornstarch so it will still thicken to a sauce consistency. For that, use 1 and ½ teaspoon of cornstarch and ½ cup of milk.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.