creamy chicken alfredo

Creamy Chicken Alfredo Michelle (MMmom)
¾ cup floursalt, black pepper,
cajun seasoning mix
4 boneless, skinless chicken breasts
3 tbsp olive oil, divided
3 cloves garlic, minced
2 tbsp minced onion
1 ½ cups whipping cream plus ½ cup milk
¾ cup grated Parmesan cheese plus more for garnish (if desired)
½ tsp coarsely ground black pepper
1 tbsp coarsely chopped parsley

Preheat oven to 375.

Place flour in a shallow dish and season with salt, pepper and seasoning mix. Sprinkle chicken with seasonings, then coat in flour. Heat 2 tbsp olive oil in a large skillet over med-high heat until hot. Add chicken and cook, turning once, until golden brown (about 3-4 min per side). Remove chicken from skillet and place in a 13 x 9 baking dish.Heat remaining oil in same skillet over medium heat. Add garlic and onion. Cook until tender (1-2 min). Scrape up any browned bits from bottom of pan. Add whipping cream, milk, Parmesan and ½ tsp pepper. Cook until sauce is bubbly and slightly thickened (2-3 min). Add salt to taste. Spoon sauce over chicken in dish.Bake chicken until a thermometer inserted in the center of chicken reads 180 (about 15 min). Sprinkle parsley and additional Parmesan over chicken and sauce before serving.Note: this recipe barely makes enough sauce to serve over ½ pound of pasta. Double the sauce.