Chicken Cutlets With Creamy Mushroom Gravy

This is simple to make and so good! I have made it several times and plan on making it on a regular basis, we really enjoyed this chicken dish. Although it does not say to, I deglazed the pan with about 1/4 cup dry white wine after I browned the cutlets and transfered them to a plate, you can also deglaze with dry vermouth. If you don't care for garlic then leave it out.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 cup flour
• 1 1⁄2 teaspoons dried thyme (rubbed between fingers)
• 1⁄2 teaspoon allspice
• 1  teaspoon salt
•  pepper
• 4  large boneless skinless chicken breasts, pounded slightly thin
• 1  tablespoon  oil
• 3  tablespoons butter (or use 1/4 cup butter)
• 1  lb button mushroom, sliced
• 1  medium onion, chopped
• 1  tablespoon  chopped garlic (optional)
• 1  cup  whipping cream
• 1 -2  tablespoon  grated parmesan cheese (or to taste)
• 1  cup chicken broth

Directions

1. Flatten chicken breasts slightly between two pieces of plastic wrap.
2. In a small bowl, combine flour, 1 teaspoon thyme, allspice, salt and pepper (set aside about 1 heaping tablespoon flour).
3. Rinse the chicken in cold water, pat dry with paper towel.
4. Coat the chicken with flour mixture.
5. In a heavy large skillet oven medium heat melt the butter with olive oil.
6. Add the chicken and brown for about 3-4 minutes on each side; transfer to a plate.
7. At this point you can deglaze with white wine if desired.
8. Add in sliced mushrooms, onion, garlic (if using) and remaining 1/2 teaspoons dried thyme; saute until mushrooms are brown (about 5 minutes).
9. Mix in reserved 1 tablespoon flour; cook 1 minute.
10. Add in the whipping cream, grated Parmesan cheese and chicken broth; bring to a boil and stir occasionally.
11. Return the chicken and any juices to the skillet.
12. Reduce heat to medium-low and simmer uncovered until the chicken is cooked through and the gravy thickens slighty (about 5-8 minutes).