Ingredients:

  • 2 large boneless skinless chicken breasts (approx. 1.5 lbs), halved lengthwise into cutlets
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 10 oz cremini mushrooms, sliced thick
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Pat the chicken cutlets bone-dry with paper towels. Season with salt and pepper, then dredge lightly in flour, shaking off the excess.
  2. Heat the olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear the chicken for 3–4 minutes per side until a golden crust forms and internal temperature reaches 155°F. Remove chicken to a wire rack.
  3. In the same pan, add the sliced mushrooms without extra oil. Let them dry-brown undisturbed for 3 minutes until they shrink and develop a deep color.
  4. Add the butter and minced garlic to the mushrooms. Sauté for 1 minute until fragrant.
  5. Deglaze the pan with white wine (or broth), scraping up the brown bits (fond) from the bottom. Pour in the heavy cream and thyme.
  6. Stir in the Parmesan cheese and return the chicken to the pan. Simmer for 2-3 minutes until the sauce thickens and the chicken reaches an internal temperature of 165°F.