Season the chicken breasts with salt and pepper
Dredge each chicken breast in flour, then dip in the beaten eggs, and coat with a mixture of breadcrumbs and Parmesan cheese
Heat olive oil in a large skillet over medium heat
Fry the chicken until golden and crispy, about 5-6 minutes per side, then remove and set aside
In the same skillet, melt the butter
Add the mushrooms and garlic, cooking until the mushrooms are soft
Pour in the chicken broth and let simmer for a few minutes
Stir in heavy cream and Parmesan cheese, allowing the sauce to thicken slightly
Season the sauce with salt and pepper to taste
Return the cooked chicken to the skillet, spooning the sauce over the chicken
Warm for five minutes
Garnish with fresh parsley before serving
Serve hot with the creamy Parmesan mushroom sauce
