3 boneless, skinless chicken breasts, cut diagonally into cutlets
½ cup all-purpose flour
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
12 ounces mushrooms, cleaned and thick sliced
4 tablespoons unsalted butter, divided
1 tablespoons olive oil
2 garlic cloves, minced
2 large shallots, sliced thin
1 ½ cups chicken broth, low sodium
½ cup dry white wine
½ cup heavy cream
2 large springs of fresh thyme
1 teaspoon Dijon mustard
2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
1.Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of wrapping and pound to a good thickeness.
2.In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
3.Add 2 tablespoons butter and 1 tablespoon vegetable oil to an outsized skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets within the flour mixture, coating each side , shaking off the surplus flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and canopy to stay warm. Repeat until all chicken is browned.
4.Add remaining 2 tablespoons butter to the pan and warmth until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are well browned on one side. Stir and switch the mushrooms and continue cooking until the moisture is released and evaporated, and therefore the mushrooms are all well browned.
5.Add the sliced shallots to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape rock bottom to deglaze. Add the thyme sprigs, chicken stock , mustard and cream. bring back a boil and cook for five minutes. Stir within the dissolved cornstarch. Bring the sauce back to a light-weight simmer and add the chicken. Heat and simmer for five minutes or until the sauce is thickened and therefore the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
6.Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.
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