Yummy Chicken Alfredo

I got this recipe from Brooke and it is by far the best chicken alfredo recipe I have tried. The alfredo sauce isn't way thick and heavy like other recipes I've tried. This recipe makes 6 servings.

Ingredients:
¼ Cup all-purpose flour
6 boneless, skinless chicken-breast halves (about 4 ounces each)
½ teaspoon of salt
2 tablespoons plus 1 teaspoon olive oil, divided
3 cloves garlic, minced
1 tablespoon minced onion
1 ½ cups whipping cream
1/3 cup grated Parmesan cheese
½ teaspoon coarsely ground black pepper
1 tablespoon coarsely chopped fresh parsley

Directions:
1. Preheat oven to 375 degrees F. 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.

2. 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.

3. Bake chicken until and instant-read thermometer inserted in center of chicken registers 180 degrees F, 8-12 minutes. Sprinkle with parsley.

Helpful Hints:
It is important to use whipping cream in this recipe instead of milk because the fat content helps keep the sauce from separating and gives it a rich flavor.

I will leave the parsley out when I don't have any and I think it's fine without it.

If you’d prefer a butter-flavored sauce, substitute butter for the olive oil in this recipe.