I've always relied on boneless chicken breast fillets for simple dishes to make for our weekday meals. One of the best combinations that we like is chicken with mushrooms and cream. I used whole canned button mushrooms this time and half and half instead of heavy cream. I prefer to slice the chicken breast fillets into thinner slices for faster cooking. Sprinkle each side of the chicken with salt and pepper them dredge in flour. Pan-fry until slightly browned on each side and fully cooked but not dry. Set them aside on a serving platter. In the same skillet, melt about 2 tablespoons of butter or olive oil. Sautee finely chopped onions until soft. Add the button mushrooms and cook for a few minutes. Pour in some chicken broth and half and half. I also added a little sour cream but this is optional. Season with salt and pepper. Simmer the creamy sauce for a few minutes until slightly thickened. Add chopped parsley. Pour the sauce back on the chicken in the serving platter. Garnish with more chopped fresh parsley if desired. I served it with fresh whole wheat pasta, shown below.