1-First Step: Prepare the Chicken Slice each chicken breast horizontally into 4 thin cutlets for even cooking. Season both sides with 1/2 teaspoon salt and black pepper to taste. Dust the cutlets evenly with 1/4 cup flour to create a light coating that crisps well.

2-Second Step: Cook the Chicken Heat 15g (1 tbsp) unsalted butter in a large non-stick skillet over medium-high heat. Add chicken pieces skin-side down and cook for approximately 2 1/2 minutes per side until golden brown and cooked through. Remove chicken from the pan and keep warm.

3-Third Step: Sauté Mushrooms and Garlic Add the remaining 30g (2 tbsp) unsalted butter to the skillet and raise heat to high. Sauté 300g sliced mushrooms until edges are browned, about 4 minutes. Stir in 2 minced garlic cloves, salt, and pepper, cooking an additional minute until fragrant and golden.

4-Fourth Step: Deglaze and Build the Sauce Pour in 1/4 cup dry white wine to deglaze the pan, scraping browned bits from the bottom. Cook for 30 seconds until the alcohol smell dissipates. Stir in 1/2 cup low sodium chicken or vegetable stock, and cook vigorously for 1 minute to reduce the liquid.

5-Fifth Step: Create Creamy Parmesan Sauce Reduce heat to medium, pour in 1 cup heavy cream, and simmer gently for 2 minutes until slightly thickened. Add 1/2 cup freshly grated Parmesan cheese, stirring until melted and smooth. Adjust seasoning with salt and pepper if needed.

6-Final Step: Combine and Serve Return the cooked chicken to the pan, spooning the creamy Parmesan mushroom sauce over to coat the pieces. Heat through for about 30 seconds. Garnish with finely sliced chives or fresh parsley if desired. Serve immediately, pairing with mashed potatoes, rice, or pasta to soak up the luscious sauce.