Let's cook.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the hot skillet and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove the chicken from the skillet and set aside.
Add the sliced mushrooms to the same skillet and cook over medium heat for 5-7 minutes, stirring occasionally, until they release their liquid and begin to brown. Add the chopped shallot and minced garlic, cooking for another 2 minutes until fragrant.
Pour in the 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the wine to reduce slightly.
Stir in the 1 cup of chicken broth and bring the mixture to a gentle simmer. Return the browned chicken to the skillet.
Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through and tender.
Stir in the 1/2 cup of heavy cream and cook for an additional 2-3 minutes, uncovered, until the sauce has thickened slightly. Taste and adjust seasoning if needed.
Garnish with 2 tablespoons of fresh chopped parsley before serving.
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