Ingredients:

  • 1.5 lbs chicken breasts, sliced into thin cutlets
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 8 oz cremini or baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried thyme
  • salt and pepper to taste

Instructions:

  1. Season the chicken cutlets with salt and pepper, then dredge them lightly in flour.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Sear chicken in batches for 3–5 minutes per side until a mahogany-colored crust forms. Remove to a plate and set aside.
  3. Reduce heat to medium and melt the butter. Add sliced mushrooms in a single layer and leave undisturbed for 2–3 minutes until browned.
  4. Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer, whisking to scrape up the brown bits (fond) from the pan.
  6. Stir in the Parmesan cheese until melted and smooth.
  7. Return the chicken and any rested juices to the skillet, spooning the sauce over the meat for 2 minutes until heated through and glossy.