Directions
- Prep the chicken: Slice chicken breasts diagonally if desired to make cutlets, or pound to even thickness. Season flour with salt, pepper, and garlic powder. Dredge chicken in the seasoned flour and shake off excess.
- Brown the chicken: Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken cutlets and sear until golden brown on each side, about 3–4 minutes per side. Remove chicken and set aside to rest.
- Cook the mushrooms: In the same skillet, add remaining butter. Add mushrooms and cook undisturbed for 3–4 minutes until dark golden brown on one side. Flip and stir until most moisture has evaporated.
- Add shallots and garlic: Stir in shallots and cook for 2–3 minutes until starting to caramelize. Add garlic and sauté for 30 seconds until fragrant.
- Deglaze the pan: Pour white wine into the hot skillet, stirring quickly to scrape up the browned bits from the bottom of the pan. Let wine reduce for 2–3 minutes.
- Build the sauce: Add chicken broth, Dijon mustard, fresh thyme, and cream. Stir to combine and heat until warmed through and slightly thickened. If needed, mix cornstarch with a small amount of water and stir in to thicken.
- Return chicken to pan: Nestle the seared chicken back into the sauce and spoon sauce over the top. Simmer for 2–3 minutes until chicken is cooked through and sauce coats the meat.
- Serve: Transfer chicken and sauce to plates or a serving platter. Spoon extra sauce and mushrooms over the chicken.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty: Medium
Variations & Substitutions
- Use boneless skinless chicken thighs instead of breasts for a juicier option.
- Swap baby bella mushrooms for a mix of cremini, white, or shiitake mushrooms for more depth.
- Add a splash of sherry or Marsala wine in place of white wine for a richer flavor.
- Use Greek yogurt or half-and-half instead of heavy cream for a lighter version.
Serving Suggestions
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