1 1/2poundschicken breasts, pounded to 1/2 inch thick
Salt and pepper, to taste
2cupsbroccoli florets, cut into 1-inch pieces
1 1/4cupshalf-and-half cream
1/3cupParmesan cheese, shredded
Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides and cook 3-4 minutes per side until cooked through and to 165 degrees F. Remove from pan.
Melt the butter in the skillet over medium heat and add the broccoli and mushrooms. Stir-fry until the broccoli is almost tender. Add the garlic and cook another 30 seconds.
Pour in the cream and bring to a simmer while stirring. Continue to stir and cook until slightly thickened. Mix in the Parmesan cheese, season with salt and pepper to taste, add the chicken back in and coat in the sauce and veggies. Serve over rice or past.