Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.25 cup all-purpose flour
  • 2 tbsp olive oil
  • 10 oz cremini mushrooms, sliced
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme, chopped
  • 0.75 cup heavy cream
  • 0.5 cup chicken broth
  • 0.25 cup parmesan cheese, freshly grated
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off any excess. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side until golden-brown and the meat releases easily from the pan. Remove chicken to a plate.
  2. In the same pan, melt the butter. Add the sliced mushrooms in a single layer and sear without stirring for 2 minutes. Once browned, sauté for 5-6 minutes until they turn a deep chestnut brown and smell intensely earthy. Add the minced garlic and thyme, sautéing for 30-60 seconds until the garlic is fragrant and pale gold.
  3. Pour in the chicken broth, scraping the bottom of the pan to release the fond. Stir in the heavy cream and bring to a gentle simmer. Add the parmesan cheese and stir until the sauce looks velvety and smooth.
  4. Nestle the chicken back into the pan, along with any juices that collected on the plate. Simmer for 2 minutes to ensure the chicken is heated through and the flavors have melded. The sauce should coat the back of a spoon beautifully. Garnish with fresh parsley before serving.