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Season the chicken with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium heat. Once hot, add chicken and sear on both sides until golden brown, about 2 minutes per side. Remove chicken to a plate.
Add butter to skillet, add the mushrooms and garlic. Cook for 5 -7 minutes until softened. Add a pinch of salt and pepper and stir. Deglaze the pan with the Fustini's balsamic. Cook 1-2 minutes. Stir in the cream and cook for another few minutes until slightly thickened. Add the chicken back to the pan. Cover and cook for 6-8 minutes over low heat, until the chicken reaches an internal temperature of 165 degrees. Top with fresh parsley and serve.
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