Ingredients:

  • 1.5 lbs chicken breasts, sliced into cutlets
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp garlic powder
  • 0.25 cup all-purpose flour
  • 2 tbsp extra virgin olive oil
  • 10 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 2 tbsp unsalted butter
  • 1 cup low-sodium chicken stock
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Season the chicken breasts with salt, pepper, and garlic powder. Lightly dredge each piece in flour, shaking off the excess.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown, about 3–5 minutes per side. Remove and set aside.
  3. In the same skillet, add the butter and sliced mushrooms. Let them sear for 2 minutes without stirring. Add shallots and garlic, and sauté for another 2 minutes.
  4. Pour in the chicken stock and use a spoon to scrape the flavorful brown bits from the bottom of the pan. Stir in the heavy cream and thyme.
  5. Return the chicken and its juices to the pan. Simmer for 5–7 minutes until the sauce reduces to a velvety consistency and chicken reaches an internal temperature of 165°F.
  6. Stir in the lemon juice and fresh parsley right before serving.