Chicken Cutlets With Creamy Mushroom Gravy

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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