Instructions:
- Begin by heating 1 tablespoon of olive oil in a large skillet. Add the chicken, season it with salt and freshly ground pepper, and cook over medium-high heat for 4-6 minutes, stirring occasionally. Continue cooking until the chicken is no longer pink, the moisture has evaporated, and the chicken is slightly golden. Remove the chicken with a slotted spoon and set it aside.
- Cook the mushrooms and onions in the same pan: Add 2-3 tablespoons of oil and cook the mushrooms over medium-high heat for 3-5 minutes, until they turn golden and the moisture evaporates. Add the onions and continue cooking over low heat for another 5 minutes, adding the garlic in the last minute.
- Add the wine: Return the set-aside chicken to the pan and add the wine. Bring it to a boil, and cook uncovered over medium heat for 5 minutes until the wine is fully absorbed.
- Add the flour and stock: Now, add the flour and cook for 2 minutes. Gradually add the stock, stirring continuously until it’s well blended. Simmer for 10 minutes, then add the cream and heat until it’s piping hot. Turn off the heat and serve, garnished with parsley.
