Creamy Chicken Alfredo

Ingredients:

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 ground black pepper

1 tablespoon coarsely chopped fresh parsley

Directions:

Preheat oven to 375 degrees. Place flour in a 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" 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 at 375 degrees for 8-12 minutes or until an instant-read thermometer inserted in center of chicken registers 180 degrees. Sprinkle with parsley.