Chicken Parisienne

Pat the boneless chicken breasts dry with paper towels and season lightly with salt and pepper on both sides.

Dredge each chicken breast in flour, coating both sides evenly and shaking off excess flour.

Heat a large skillet over medium-high heat with a small amount of oil or butter. Brown the floured chicken breasts for 3-4 minutes per side until golden, then transfer to a plate.

In the same skillet, combine the cream of mushroom soup and chicken broth, stirring well to blend and scraping up any browned bits from the bottom.

Return the chicken breasts to the skillet, nestling them into the sauce. Reduce heat to medium-low and simmer covered for 15-18 minutes until the chicken is cooked through.

Remove the skillet from heat and stir in the sour cream until fully incorporated and the sauce is smooth and creamy.

Divide the chicken and sauce among serving plates, garnishing generously with snipped parsley before serving.