Easy Creamy Mushroom Chicken

Pat dry the chicken breast with paper towel. Slice each chicken breast in half lengthwise to create two thin pieces from each breast.
In a small bowl, mix together the flour, black pepper, salt, and paprika. Coat the chicken cutlets with the flour mixture.
Heat a large skillet and add in the olive oil. Pan sear the chicken cutlets on each side for 3-5 minutes until golden brown on the outside. Remove and set aside on a plate.
In the same skillet, add 1 tbsp. of olive oil. Sauté the onions until they caramelize. Add the butter and when it melts, add in the sliced mushrooms and cook until the water is cooked off.
Add in the garlic and sauté for a minute. Then add in the flour and mix until the flour blends in well with the mushroom.
Add in the chicken broth, heavy cream, black pepper, and salt. Mix well and let the mixture simmer on low heat for 3-4 minutes until the sauce thickens up.
Add in the parmesan cheese and mix well. Cook for 1 minute. Return the chicken back into the pan and coat with the mushroom sauce. Cover and simmer on low heat for another 3-5 minutes.
Remove from heat, garnish with fresh chopped parsley and serve.