Start by slicing each chicken breast horizontally to yield four thin cutlets. This allows them to cook quickly and evenly. Pat them dry with paper towels, then season both sides with salt and a few grinds of black pepper. Lightly dust each piece with flour, using your fingers to coat the surface thoroughly.

In a large non-stick skillet, melt the butter over medium-high heat. Once the butter is hot and foaming, add the chicken pieces. Cook for about 2 1/2 minutes per side, or until each cutlet is golden brown and just cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.

In the same pan, add the remaining butter and turn the heat up to high. Add the sliced mushrooms and sauté for around 4 minutes, or until they begin to develop a golden hue around the edges.

Toss in the minced garlic, along with a small pinch of salt and pepper. Continue cooking for another minute, stirring frequently, until the garlic is aromatic and both mushrooms and garlic have turned golden.

Pour in the white wine to deglaze the skillet. Let it bubble and sizzle as you scrape the browned bits off the bottom of the pan—this adds incredible flavor to the sauce. Cook for about 30 seconds, or until most of the wine has evaporated and the sharp aroma of alcohol disappears.

Add the stock to the pan and allow it to boil rapidly for about 1 minute until reduced. Reduce the heat to medium and pour in the heavy cream. Let the sauce simmer gently for 2 minutes, allowing it to thicken slightly.

Stir in the freshly grated Parmesan cheese until fully melted and the sauce is smooth. Taste and adjust seasoning as needed.

Return the chicken to the skillet and coat it with the creamy mushroom sauce. Let it warm through for 30 seconds. Finish by garnishing with chives and serve directly from the pan, or plate individually with a generous spoonful of sauce over each piece.

This dish pairs beautifully with mashed potatoes, steamed rice, or buttered noodles—anything that can soak up that rich, savory sauce.