I don't usually like to include recipes without measurements, but that's how this recipe came to me, and I haven't taken the time yet to get the proportions just right. Instead, I simply estimate the amount of each ingredient and go from there. But this is a dish I make quite frequently.
Boneless, skinless chicken breasts (or thighs)
Salt and pepper
Parmesan cheese, shredded
Parsley, chopped finely
Pound out chicken breasts with a meat mallet until thin. Combine flour, salt, pepper, and garlic powder and coat chicken breasts in this mixture. Fry coated breasts in butter and sprinkle both sides very lightly with lemon juice. Then put chicken breasts in a casserole dish (chicken should be in a single layer, not stacked up).
Saute sliced mushrooms in the meat drippings, or use butter if necessary. Cook until soft. Put sauteed mushrooms on top of cooked chicken breasts and pour cream over the top. Bake in a 350-degree oven for 20 minutes. About five minutes before chicken is fully heated, sprinkle shredded Parmesan cheese over the top and finish cooking. Once the casserole dish is removed from the oven, garnish the top with chopped parsley.