Chicken with Parmesan Cream Sauce

This chicken was so easy to put together and so moist! The sauce was perfect for mixing with pasta to create an "Alfredo" kind of side dish. I chose this recipe from my teammate LifeIsGood from Michigan. This was part of the March 2010 Aussie/NZ recipe swap on recipezaar.com.

Chicken with Parmesan Cream Sauce
4-6 boneless skinless chicken breasts (I used thigh/leg quarters - bone in since that's what I had)
1/2 cup flour
6 TBSP butter or margarine, divided
16 mushrooms, sliced (I used baby bellas - my favorite)
2 cups heavy cream
salt and pepper
2/3 cup grated parmesan cheese
paprika

Melt 3 TBSP butter. Coat chicken with flour then dip in butter. Arrange in 9x13 baking pan. Melt remaining butter. Saute mushrooms until softened. Spread mushrooms over chicken. Pour in cream. Season with salt and pepper. Top with parmesan cheese. Cover and refrigerate overnight and all the next day until ready to make dinner.
Preheat oven to 400 degrees. Sprinkle paprika over chicken. Bake uncovered 20-30 minutes if doing just boneless chicken breasts.
If you did bone-in like I did - I baked my chicken at 375 for 1 hour 15 minutes. I probably would have been fine doing less time but I like to make sure my chicken is cooked all the way.
When chicken was done....
I removed the chicken to a plate and had angel hair pasta already cooked and ready to add to the cream sauce in the pan. I added in some garlic salt, pepper and additional parmesan cheese to make an "Alfredo" pasta side dish.