Ingredients:

  • 1.5 lb chicken breasts, sliced into thin cutlets
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp all-purpose flour
  • 8 oz baby bella mushrooms, sliced
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • ½ cup low-sodium chicken stock
  • ¾ cup light cream
  • ¼ cup grated Parmesan cheese
  • 1 tsp dried thyme

Instructions:

  1. Prep the meat. Season your chicken cutlets with salt and pepper, then lightly dust them with flour. Note: Shake off the excess; you only want a thin veil of flour.
  2. Sear the chicken. Heat olive oil in your 12 inch skillet over medium high heat. Add the chicken and cook 3-5 minutes per side until a mahogany colored crust forms. Transfer to a plate.
  3. Brown the mushrooms. In the same skillet, melt the butter. Add sliced mushrooms in a single layer and cook without stirring for 2 minutes until they are deeply browned.
  4. Add aromatics. Stir in the minced garlic and thyme. Cook for about 60 seconds until you smell that garlic fragrance hitting the air.
  5. Deglaze the pan. Pour in the chicken stock. Use your spoon to scrape all those brown bits (the fond) off the bottom of the pan.
  6. Create the base. Stir in the light cream and bring it to a gentle simmer. Note: Don't let it boil violently or the cream might separate.
  7. Finish the sauce. Once it thickens slightly, whisk in the Parmesan cheese until the sauce looks velvety and smooth. According to [USDA FoodData](https://fdc.nal.usda.gov), adding cheese and cream provides the necessary fats to carry the thyme and garlic flavors.
  8. Combine. Return the chicken to the pan. Spoon the sauce over the meat and simmer for 1 minute until everything is hot and glossy.