*Ingredients :
°3 boneless, skinless chicken breasts, halved horizontally into cutlets
°½ cup all-purpose flour
°½ teaspoon of salt
°1 teaspoon of pepper
°½ teaspoon garlic powder
°12 oz mushrooms, cleaned & thickly sliced
°4 tablespoons unsalted butter, divided
°1 tablespoon olive oil
°2 garlic cloves, minced
°2 shallots, thinly sliced
°1 ½ c chicken broth, low sodium
°½ c dry white wine
°½ c heavy cream
°2 large sources of fresh thyme
°1 teaspoon Dijon mustard
°2 tsp cornstarch dissolved in 2 tsp water or broth
*Methods:
Pat chicken breasts dry with paper towel. Cutting every breast in half horizontally to 2 thinner cutlets. Alternatively, place the chicken breasts between two sheets of plastic wrap and smash them to an even thickness.
In a shallow bowl, combine flour, salt, pepper and garlic powder. Put aside.
Adding 2 tsp of butter and 1 tsp of olive oil to a large skillet. Heat over medium heat until the butter is melted. Dip 3 chicken cutlets in flour mixture, coating both sides, shaking off excess flour. Add the coated chicken to the skillet and cook until nicely browned, about 5 minutes. Turn and cook for another 3-5 minutes. Removing cook chicken to a plate and covering to keep warm. Repeat until all the chicken is browned.
Add the remaining 2 tablespoons of butter to the skillet and heat until melted. Add sliced mushrooms and cook, undisturbed, until mushrooms are very dark on one side. Stir and flip the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all nicely browned.
Add the sliced shallots to the skillet and cook until softened and beginning to brown. Add minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the skillet and scrape up the bottom to deglaze. Adding thyme sprigs, chicken broth, mustard also cream. Bring to boil also cook for 5 mn. Stir in dissolved cornstarch. Return the sauce to low heat and add the chicken. Heat and simmer for 5 minutes or until the sauce has thickened and the chicken is heated through. Remove the sprigs of thyme and season the dish with salt and pepper to taste.
Garnished with additional parsley or thyme also serving with rice, potatoes or noodles.
Enjoy !
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