Season both sides generously with salt and pepper, then slice each breast in half lengthwise.
Dredge each piece of chicken in flour, then shake off the excess, and set aside.
Then, remove the chicken from the pan and set it aside.
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Stir in the cream, then return the chicken to the pan.
Sprinkle with parsley and flip the chicken to coat it in the sauce.
Let it simmer for about 2 minutes until the sauce thickens slightly, then remove it from the heat.
Serve the chicken and sauce over cooked angel hair pasta.
Easy Creamy Chicken Piccata Recipe
