1. 1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Slice them horizontally into thinner cutlets, about 1/2-inch thick, or cut them into 1-inch cubes. Season both sides generously with salt and black pepper. This ensures the chicken cooks evenly and absorbs the flavors.

2. 2. Saute the Chicken: Heat the olive oil in a large skillet or pan over medium-high heat. Once hot, add the chicken pieces in a single layer. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165 F. Remove the chicken from the skillet and set aside on a plate.

3. 3. Cook the Mushrooms: In the same skillet, add the sliced mushrooms. You might need a tiny bit more oil if the pan is dry. Saute the mushrooms over medium-high heat for 5-7 minutes, stirring occasionally, until they are softened and have released their liquid, which then evaporates. They should have a nice golden-brown color.

4. 4. Add the Garlic: Push the mushrooms to one side of the pan and add the minced garlic to the empty space. Saute for about 30 seconds until fragrant, being careful not to burn it. Then, stir the garlic into the mushrooms.

5. 5. Build the Cream Sauce: Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. This adds extra flavor to your sauce. Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese.

6. 6. Combine and Finish: Return the cooked chicken to the skillet, nestling it into the creamy sauce. Let it simmer gently for 2-3 minutes, allowing the chicken to warm through and the flavors to meld. Taste the sauce and adjust seasonings with salt and pepper if needed.

7. 7. Garnish and Serve: Remove the skillet from the heat. Garnish generously with fresh chopped parsley before serving. The vibrant green parsley adds a fresh burst of flavor and color.