Slice the mushrooms into thin pieces. Heat 2 tablespoons of oil in a large skillet over medium heat. Add mushrooms and sauté for about 5-7 minutes until browned and tender. Remove and set aside.

In the same skillet, add another tablespoon of oil if necessary and turn heat to medium-high. Add diced chicken breast and cook for approximately 6-8 minutes until golden brown. Remove and set aside with mushrooms.

Lower heat to medium. Sprinkle 3 tablespoons of flour into the skillet, stirring constantly. Cook flour for about 1-2 minutes to form a roux that helps thicken the gravy.

Gradually whisk in 32 ounces of chicken broth into the roux until smooth and lump-free. Return sautéed mushrooms and onions back into the skillet. Add 1 cup of whipping cream and season with 1 tablespoon of garlic parsley salt.

Allow the Chicken Mushroom Gravy to simmer gently for about 10-15 minutes over low heat, stirring occasionally until it thickens. The gravy is done when it coats the back of a spoon.

Ladle the gravy over rice, mashed potatoes, or pasta. Garnish with fresh parsley if desired and serve hot. Enjoy your comforting Chicken Mushroom Gravy!