Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 8 ounces fresh mushrooms, sliced
• 2 cloves of garlic, minced
• 1 cup chicken broth or white wine
• 1 cup of heavy whipping cream
• 2 tablespoons chopped fresh parsley
• Juice of 1/2 lemon

Instructions:

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat the oil in a large skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 4 minutes per side. Remove and reserve.
3. In the same skillet, sauté the onion and mushrooms until tender, about 5 minutes. Add the garlic and cook for 1 more minute.
4. Pour in the broth or white wine and scrape the bottoms of the pan to dissolve any remains. Let it boil and reduce by half.
5. Reduce the heat to low, add the heavy cream and mix well. Let the sauce thicken a little.
6. Return the chicken breasts and any accumulated juices to the pan. Cook until the chicken is cooked through and heated through, about 5 minutes more.
7. Remove from heat and mix in the chopped parsley and lemon juice.
8. Serve the chicken breasts bathed in the delicious mushroom sauce.