In the same skillet, melt the remaining butter.
Add the onions and garlic and sauté until translucent.
Add the mushrooms and stir-fry until softened and lightly browned (about 5 minutes).
Make the sauce:
*Add the chicken broth and cream to the skillet. Bring to a boil, then reduce the heat.
Stir in the Parmesan cheese until melted and the sauce thickens slightly. Season with salt and pepper.
Cook the chicken in the sauce:
Return the seared chicken breasts to the skillet. Cover with the sauce and simmer over low heat for 8–10 minutes, or until the chicken is cooked through.
Serving:
Plate the creamy chicken breast with mushrooms, garnish with chopped parsley, and serve hot.
Serving suggestions:
Side dishes: Mashed potatoes, rice, pasta, or fresh baguette.
Vegetables: Steamed broccoli, green beans, or a fresh salad.
Tips:
For a more intense flavor, stir 1 teaspoon of Dijon mustard into the sauce.
Coconut milk can also be used instead of cream for a lighter or dairy-free version.
