Ingredients:

  • 2 large Chicken Breasts (approx. 600g), sliced into thin cutlets
  • 1/2 cup (65g) All-purpose flour
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (2g) Cracked black pepper
  • 2 tbsp (30ml) Extra virgin olive oil
  • 10 oz (300g) Cremini mushrooms, sliced thick
  • 3 cloves Garlic, minced
  • 1 small Shallot, finely diced
  • 1/2 cup (120ml) Dry white wine
  • 1 cup (240ml) Heavy cream
  • 1 tsp (1g) Fresh thyme leaves
  • 1/4 cup (25g) Freshly grated Parmesan cheese

Instructions:

  1. Slice chicken breasts in half lengthwise to create four thin cutlets. Pat completely dry with paper towels.
  2. Season chicken with salt and pepper, then dredge in flour, shaking off excess.
  3. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove chicken and tent with foil.
  4. In the same pan, add sliced mushrooms. Dry-sauté until they release moisture and turn mahogany brown.
  5. Add minced garlic and shallots to the mushrooms and sauté for 1 minute until fragrant.
  6. Deglaze the pan with white wine, scraping the bottom to release the fond. Simmer until liquid is reduced by half.
  7. Reduce heat to medium-low. Whisk in heavy cream and thyme. Simmer for 3-5 minutes until the sauce thickens and emulsifies.
  8. Stir in Parmesan cheese. Return chicken cutlets to the pan, coating them in the sauce before serving.