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Ingredients:
1/4 cup all-purpose flour

6 boneless, skinless chicken breast halves (about 4 oz each)
1/2 tsp salt

2 Tblsp plus 1 teaspoon olive oil, divided
3 cloves garlic, minced
1 Tblsp minced onion

1 ½cups whipping cream
1/3 cup grated Parmesan cheese
1/2 tsp coarsely ground black pepper
1 Tblspn coarsely chopped fresh parsley

makes 6 servings.

I
   Preheat oven to 375º.  Place flour in a shallow dish or pie plate.  Sprinkle chicken with salt; coat with flour.  Heat 2 tablespoons 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 13 x 9 inch baking dish.

II
  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.

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

Helpful Hints:
It is important to use whipping cream in this recipe instead of milk because the fat content helps keep the sauce from separating and gives it its rich flavor.

If you'd prefer a butter flavored sauce, substitute butter for the olive oil in this recipe.

Obviously, you can tweak this recipe to suit your taste and availability of ingredients. 

I just copied the recipe card.   

I cooked brown rice in chicken broth and then placed the chicken on that in the baking dish before baking.  Also, I found it took a little longer than 8-12 minutes to bake.

People really raved about this dish at the church potluck Sunday, so I guess it was good.  There are some really awesome cooks there so I was pleased.   

Jane, this does sound like a great recipe and one for Pot Blessings!!