Creamy Garlic Parmesan Mushroom Chicken

Place the chicken breasts on a chopping board and cover with parchment paper or plastic wrap. Gently flatten out the chicken with a rolling pin, until approximately 1cm thick.

Make a spice rub with salt, pepper, and garlic powder and mix well.

Thoroughly season chicken breasts with the above spice rub on both sides.

Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes each side or until it's nice and golden.

Take the chicken out of the pan and set it aside.

Thinly slice the mushroom and chop the onion and garlic finely.

To make the creamy mushroom parmesan sauce, add the remaining tablespoon of butter to the same pan. Cook sliced mushrooms in high flame without adding salt.

Add and sauté the onion and minced garlic cloves and whole garlic cloves in the remaining oil/juices in the pan until softened and fragrant, about 2-3 minutes.

Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce.

Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavors together.

Mix in the parmesan cheese. Continue cooking gently until cheese melts, while stirring occasionally.

Season with mixed herbs, salt and pepper to your taste.

Add the cooked chicken breasts back to the skillet and reheat for 2-3 minutes.

Serve immediately the Creamy Mushroom Parmesan chicken, garnished with fresh chopped parsley