Creamy Chicken Alfredo (from Easy To Bake)

Serves: 6

Prep time: 30 minutes
Bake time: 8-12 minutes

1/4 cup all-purpose flour
6 boneless, skinless chicken breast halves (about 4 ounces each)
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon olive oil, divided
3 cloves garlic, minced
1 tablespoon minced onion
1 1/2 cups whipping cream
1/3 cup grated Parmesan cheese
1/2 teaspoon coarsely ground black pepper
1 tablespoon coarsely chopped fresh parsley

OPTION: If you'd prefer a butter-flavored sauce, substitute butter for the olive oil in this recipe

Preheat oven to 375 degrees. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt, coat with flour. Heat 2 tablespoons olive oil in a large skillet over medium high heat until hot. Add chicken. Cook, turning once until golden, 2-4 minutes per side. Remove chicken from skillet, place in a 13 x 9 inch baking dish. Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion. Cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to medium high, add whipping cream, parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish. Bake chicken until an instant read thermometer inserted in center of chicken registers 180 degrees, 8-12 minutes. Sprinkle with parsley.