Creamy Mushroom Chicken

Ingredients

Instructions

0 of 7 steps complete

1. 1Season the chicken cutlets with ½ tsp of the salt and the pepper, then dust with the flour, shaking off the excess.
2. 2Heat 1 tbsp of the oil and 1 tbsp of the butter in a large skillet over medium-high heat. Sear the cutlets 3–4 minutes per side until golden and cooked to 165°F. Work in batches if needed. Transfer to a plate.
3. 3Add the remaining oil and 1 tbsp butter to the skillet. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and cook 3–4 minutes more until deeply browned. Crowding or stirring too soon makes them steam instead of brown.
4. 4Stir in the shallot and cook 2 minutes, then the garlic and thyme for 30 seconds. Pour in the wine and scrape up the browned bits; simmer 2 minutes until mostly evaporated.
5. 5Add the chicken broth and simmer 3 minutes until reduced by half, then stir in the cream and the remaining ½ tsp salt. Simmer 3–4 minutes until the sauce coats the back of a spoon.
6. 6Return the chicken to the skillet, nestling it into the sauce, and simmer 2 minutes to reheat. Swirl in the last tablespoon of butter for a glossy finish.
7. 7Sprinkle with parsley and serve over mashed potatoes, egg noodles or rice. Refrigerate leftovers within 2 hours for up to 3 days.