Prep Time: 35 mins | Cook Time: 25 mins | Total Time: 1 hr | Yield: 6 Servings
This dish is perfect to serve if you are having guests over! Oh, man, you are so in for a treat! Feel free to add more ingredients if you wish. Enjoy!
3 boneless, skinless chicken breasts cut diagonally into cutlets
½ c all-purpose flour
½ tsp salt
1 tsp pepper
½ tsp garlic powder
12 oz mushrooms, cleaned and thickly 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 tablespoons water or broth
Step 1: With paper towels, pat dries the chicken breasts.
Step 2: Slice each chicken breast diagonally into thin cuts.
Step 3: Put the chicken breasts into two plastic wrap sheets and pound them gently.
Step 4: In a medium mixing bowl, add the flour, garlic powder, salt, and pepper. Whisk until well combined.
Step 5: Place a large skillet on the stove and turn the heat to medium.
Step 6: Add in the butter and allow it to melt, then add in 1 tablespoon of olive oil.
Step 7: Generously coat 3 chicken pieces with the flour mixture and shake off any excess.
Step 8: Put the coated chicken pieces into the hot oil and cook for 5 minutes or until brown. Flip and cook for another 3 minutes.
Step 9: Place the cooked chicken pieces on a clean plate and cover the bowl.
Step 10: Repeat steps 7, 8, and 9 to the rest of the chicken pieces.
Step 11: In the same skillet, add 2 tablespoons of butter and allow it to melt.
Step 12: Add in the sliced mushrooms and cook until done or the liquid has evaporated completely.
Step 13: Add in the shallots and sauté until translucent.
Step 14: Add in the minced garlic and sauté for 30 seconds or until aromatic.
Step 15: Add in the wine and deglaze by scraping the bottom of the skillet to get the brown bits.
Step 16: Add in the chicken broth, mustard, cream, and thyme springs. Allow the mixture to boil for about 5 minutes.
Step 17: Add in the dissolved cornstarch and simmer.
Step 18: Put the chicken back to the skillet and simmer for another 5 minutes or until the sauce is thick.
Step 19: Discard the thyme springs and sprinkle salt and pepper to the skillet to taste.
Step 20: Remove from the heat and sprinkle parsley on top.
Step 21: Serve over rice, noodles, or potatoes. 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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