Creamy Chicken Alfredo

1/4 c. flour
2-6 Boneless, skinless chicken breasts (Only cook what you will eat)
1/2 tsp salt
2 tbsp + 1 tsp olive oil, divided
3 cloves garlic, minced
1 1/2 cup whipping cream
1/3 c. grated parmesan cheese
1/2 tsp black pepper
1 tbsp chopped fresh parsley

1. Preheat oven to 375*F.  Place flour in a shallow dish.  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 9x13 baking dish.

2. 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, 1-2 minutes.  Increase heat to medium-high; add whipping cream, parmesan and pepper.  Cook until sauce is bubbly and slightly thickened, 2-3 minutes.  Spoon sauce over chicken in dish.

3. Bake chicken until an instant-read thermometer inserted in center of chicken registers 180*F, 8-12 minutes. Sprinkle with parsley.

4. I cooked some linguine pasta while chicken was baking.  Place the pasta on the plate and top with chicken and sauce.