1-Step 1: Prep the Chicken: Cut each chicken breast in half horizontally to create 4 thin steaks total. Season each side with salt and pepper, then dust evenly with flour for that crispy edge. This simple step, as mentioned in our tips, makes the chicken golden and helps the sauce stick later.

Melt 15g unsalted butter in a large non-stick pan over medium-high heat, and cook the chicken for 2 1/2 minutes per side until it’s golden and cooked through. Remove it from the pan and keep it warm don’t skip this to maintain juicy results.

2-Step 2: Cook the Mushrooms:
In the same pan, add the remaining 30g unsalted butter and crank up the heat to high. Sauté the 300g sliced mushrooms for about 4 minutes until their edges brown, adding a rich flavor. Then, toss in the 2 minced garlic cloves with a pinch of salt and pepper, and cook for another minute until everything turns golden.

This part builds the base of the sauce, pulling in those tasty bits from the pan. As experts on cooking mushrooms suggest, this method keeps them firm and flavorful.

3-Step 3: Make the Sauce:
Deglaze the pan with 1/4 cup dry white wine, scraping the bottom to lift all the good bits, and cook until it’s mostly gone and the alcohol smell fades. Add 1/2 cup low sodium chicken or vegetable stock and let it boil for 1 minute to reduce.

Pour in 1 cup full-fat thickened or heavy cream, lower the heat to medium, and simmer for 2 minutes until the sauce thickens a bit. Stir in 1/2 cup freshly grated parmesan cheese and adjust the seasoning if needed for that perfect creamy finish.

4-Step 4: Combine and Serve:
Return the chicken to the pan to warm through for about 30 seconds and coat it with the sauce. Garnish with finely sliced chives, parsley, or green onions if you like. Serve right away for the best taste, and pair it with sides like rice or veggies for a full meal.