Garlic coarsely chop and fry in well-heated vegetable oil until Golden 1 minute, no more.Put the onion cut into half rings in a pan with garlic and fry all together, stirring constantly, for 3-4 minutes. The fire is active.
Add the chicken fillet cut into small strips to the pan.
Fry the fillet, stirring constantly, until the poultry meat turns white.
Reduce the heat to moderate, pour the cream into the pan, stir, close the pan with a lid and simmer the chicken fillet in the cream for 13-15 minutes.then remove the lid. Stir and add a little salt to the dish. With salt carefully, the cheese is also salty. Season with your favorite seasonings. I use Adyghe salt, so I don't use spices.
Add the grated cheese and chopped parsley to the pan. Stir and simmer the fillet in the sauce for another couple of minutes.