Creamy Chicken Alfredo

CREAMY CHICKEN ALFREDO

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

Preheat oven to 375 degrees. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 Tbsp. 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 13x9 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 to 2 minutes. Increase heat to medium-high; add whipping cream, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2 to 3 minutes. Spoon sauce over chicken in dish. Bake chicken until an instant-read thermometer inserted in center of chicken register 180 degrees, 8 to 12 minutes. Sprinkle with parsley. Makes 6 servings.