Ingredients
3 boneless chicken breasts, cut diagonally into cutlets
1/2 cup flour
1/2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
12 ounces mushrooms, cleaned and sliced
4 Tablespoons butter, divided
1 Tablespoon olive oil
2 garlic cloves minced
2 large shallots, sliced thin
1 1/2 cups chicken broth
1/2 cup white wine
1/2 cup heavy cream
2 sprigs of fresh thyme
1 tsp. Dijon mustard
2 tsp. cornstarch dissolved in 2 Tablespoons water
Instructions
Pat chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Or, alternatively, place chicken between two sheets of plastic wrap and pound to even thickness.
In shallow bowl or plate, combine flour, salt, pepper and garlic powder.
Melt 2 Tablespoons butter and 1 Tablespoon olive oil in a large skillet over medium heat. Dredge chicken in flour mixture and add to skillet. Cook until lightly browned, about 5 minutes. Turn and cook another 3 - 5 minutes until thoroughly cooked. Remove to a plate and cover to keep warm.
Add remaining 2 Tablespoons butter to the pan and heat to melt. Add sliced mushrooms and cook, undisturbed, until well browned on one side. Stir and turn and continue cooking until the mushrooms release and evaporate moisture and the mushrooms are well browned.
Add the shallots to the pan and cook until softened. Add the minced garlic and saute for 30 seconds. Pour the wine into the pan to deglaze. Add thyme, chicken broth, mustard and cream. Bring to boil and cook for 5 minutes. Stir in dissolved cornstarch. Bring the mixture back to a low simmer and add the chicken. Heat and simmer for 5 minutes or until sauce is thickened and chicken is warmed through. Remove the thyme sprigs and season with salt and pepper. Garnish with parsley, if desired, and serve with rice, potatoes or noodles.
This recipe comes from "Saving Room for Dessert"/