Step 1

Mix the flour, garlic powder, 1/2 tsp salt, and pepper together. Lightly coat each side of the chicken cutlets with the mixture.

Step 2

Heat oil in a large skillet over medium high heat. Once the oil is hot, add the chicken breasts to the pan in a single layer and cook 3-4 minutes per side.

Step 3

Remove the chicken from the skillet and set aside. Melt butter in the skillet then add the mushrooms, garlic, and additional 1/2 tsp of salt. Cook over medium high heat stirring occasionally until the mushrooms have reduced in size and any liquid released has cooked off, about 4-6 minutes.

Step 4

Add the cream and parmesan cheese to the skillet and stir to combine. Bring to a rapid boil for 2 minutes stirring regularly, then reduce the heat to low.

Step 5

Place the chicken breasts back in the the creamy mushroom sauce and let it simmer for 3-5 minutes or until the sauce has thickened.