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Heat olive oil in a panover medium-high heat. Saute chicken cubes until golden and cooked through. Remove and set aside.
In the same pan, add minced garlic and cook for 1 minute.
Pour in chicken broth and bring to a simmer.
Stir in heavy cream and parmesan cheese. Let it simmer until the sauce thickens.
Return the chicken to the pan and toss to coat in creamy sauce.
Serve over cooked white rice and garnish with fresh parsley.