Prep Time: 35 mins | Cook Time: 25 mins | Total Time: 1 hr | Yield: 6 Servings
This recipe is a must-try! The rich creaminess of this dish will surely make you very satisfied. Enjoy!
3 boneless skinless chicken breasts cut in half horizontally into cutlets
½ c all-purpose flour
½ tsp salt
1 tsp pepper
½ tsp garlic powder
12 oz mushrooms, cleaned and thick-sliced
4 tbsp unsalted butter, divided
1 tbsp olive oil
2 garlic cloves, minced
2 large shallots, sliced thin
1 ½ c chicken broth, low sodium
½ c dry white wine
½ c heavy cream
2 large springs of fresh thyme
1 tsp Dijon mustard
2 tsp cornstarch dissolved in 2 tbsp water or broth
Step 1: Use paper towels to pat dry the chicken breasts.
Step 2: Slice each chicken breast into 2 thin pieces. Wrap the chicken breasts with plastic, then pound them with a meat mallet.
Step 3: Add the flour, garlic powder, salt, and pepper into a mixing bowl. Whisk until well mixed.
Step 4: Place a large skillet on the stove and turn the heat to medium.
Step 5: Add 2 tablespoons of butter and 1 tablespoon of olive oil, then allow them to melt and become hot.
Step 6: Coat each chicken slice with the flour mixture.
Step 7: Add the chicken into the hot oil and cook each side for 5 minutes or until brown.
Step 8: Remove the chicken to a clean plate.
Step 9: In the same skillet, add the rest of the butter and allow it to melt.
Step 10: Add the sliced mushrooms. Cook for a few minutes or until brown and most of the liquid has evaporated.
Step 11: Add the sliced shallots. Sauté for a few minutes or until translucent.
Step 12: Add the minced garlic and sauté for 30 seconds or until aromatic.
Step 13: Add the wine and scrape the bottom to get the brown bits.
Step 14: Add the chicken broth, cream, mustard, and thyme sprigs. Allow the mixture to boil for 5 minutes.
Step 15: Add the dissolved cornstarch and stir until well mixed. Simmer the sauce for about 5 minutes or until the texture becomes thick.
Step 16: Discard the thyme sprigs, then season with salt and pepper.
Step 17: Remove from the heat and sprinkle parsley on top.
Step 18: Serve over rice and enjoy!
Calories: 309kcal | Carbohydrates: 14g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 301mg | Potassium: 508mg | Fiber: 1g | Sugar: 2g | Vitamin A: 558IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
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