Chicken with Mushrooms in White Wine Sauce

Cut the chicken breast in about 1” pieces. Place the 3/4 cup flour and seasoned salt in a shallow dish and mix together. Add half the chicken pieces and toss until well coated with flour mixture.
3/4 cup flour
2 pounds boneless skinless chicken breast, 1 teaspoon seasoned salt
Heat a non-stick skillet over medium heat. Add 2 tablespoons of the olive oil and half the butter. Saute half the chicken until golden brown. Remove and set aside. Repeat with remaining chicken, an additional 2 tablespoons of oil, and remaining butter.
4 tablespoons olive oil
4 tablespoons butter
Add the last tablespoon of oil to the pan and add the garlic and mushrooms. Cook until mushrooms are wilted and darkened. Sprinkle with remaining 2 tablespoons flour and continue cooking, stirring constantly, for one minute.
1 tablespoon olive oil, 2 tablespoons flour
1 tablespoon minced garlic, 12 ounces sliced mushrooms
Slowly add the white wine and chicken broth. Cook, stirring frequently, until slightly thickened.
¾ cup dry white wine, ¾ cup chicken broth
Add the Parmesan cheese and stir until melted. Stir in the half and half or cream.
⅓ cup grated Parmesan cheese, ¼ cup half and half or cream
Return the chicken the pan. Cover and cook 3-4 minutes or until chicken is cooked through.
Serve with rice and garnish with minced fresh parsley.
Steamed buttered rice, Minced fresh parsley