1-2tbspMinced Jalapeno Pepper(optional but I love it!)
1/2cupParmesan Cheese(grated)
1cupHeavy Cream(use more for more volume)
1cupChicken Stock(use more for more volume)
1handfulChopped Parsley
1tbspAll-purpose Flour
1tbspUnsalted Butter
Salt & Pepper
Instructions
Start by seasoning your halved Chicken breasts or cutlets with salt and pepper, making sure to season every side of the chicken.
Heat up about 2 tbsp of Olive Oil in a pan, and use it to cook your chicken. Make sure the the pan is hot enough to give a good sear to the chicken. Remember that more color = more flavor. Cook chicken for a total of 7- 8 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken to a platter and set aside.
Melt down 1 tbsp of butter to the same pan and saute your Mushrooms and Onions till your mushrooms are soft and the Onions are fragrant. Season your Mushrooms with Salt and Pepper.
Add your garlic and jalapenos to the pan and saute for an additional minute.
Add 1 tbsp to the pan and cook for 1-2 minutes to cook out the raw flour taste.
Add your chicken stock to the pan. Stir and simmer till the sauce begins to thicken.
Add your heavy cream and simmer for 1-2 minutes.
Add the Parmesan cheese, stirring till the cheese melts down. Season the sauce with salt and pepper to taste.
Add a handful of finely chopped Parsley to the sauce, stirring till properly combined.
Return the chicken to the pan and let simmer for 2- 3 minutes, basting the chicken as you go.
Serve hot with a side of steamed rice, pasta, noodles, veggies, or eat as is. Enjoy!