Classic French Chicken with Creamy Mushroom Sauce

Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.

Add sliced cremini mushrooms to the same skillet and cook over medium heat for 5-7 minutes, until softened and browned. Add minced shallot and minced garlic, cooking for another 1-2 minutes until fragrant.

Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.

Stir in 1 cup chicken broth and bring to a gentle simmer. Return the seared chicken breasts to the skillet, reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).

Remove chicken from the skillet again. Stir 1/2 cup heavy cream into the sauce and simmer for 3-5 minutes, or until the sauce thickens slightly.

Return chicken to the skillet, spooning the creamy mushroom sauce over the top. Garnish with 1 tablespoon fresh chopped parsley before serving.