Ingredients:

  • 1.5 lb boneless skinless chicken breasts, halved lengthwise into cutlets
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced thin
  • 3 cloves garlic, minced
  • 1/2 cup low sodium chicken stock
  • 3/4 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Pat chicken cutlets completely dry with paper towels. Season both sides with salt and pepper, then dredge lightly in flour, shaking off any excess.
  2. In a large heavy-bottomed skillet, heat olive oil and butter over medium-high heat until the butter foam subsides. Sear chicken for 3–4 minutes per side until a mahogany-colored crust develops. Transfer chicken to a plate and tent loosely with foil.
  3. In the same skillet, add sliced mushrooms. Sauté undisturbed for 2 minutes, then stir until browned. Add minced garlic and thyme, sautéing for 60 seconds until aromatic.
  4. Pour chicken stock into the pan, scraping the bottom with a wooden spoon to release the browned fond. Whisk in heavy cream and Parmesan cheese.
  5. Simmer the sauce until slightly thickened. Return chicken and any accumulated juices to the pan, spooning the sauce over the cutlets before serving.