Ingredients
2 (6-ounce) boneless, skinless chicken breasts (or 4 chicken breast cutlets)
Salt and freshly ground black pepper, to taste
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 tablespoons extra virgin olive oil, divided
2 tablespoons unsalted butter, divided
8 ounces cremini or button mushrooms, cleaned and thinly sliced
2 cloves garlic, minced
2/3 cup low-sodium chicken broth or water
2 sprigs fresh thyme (or 1/4 teaspoon dried thyme leaves)
1 tablespoon finely chopped parsley, optional, for garnish
Instructions
Prepare the chicken:
Pat the chicken dry with paper towels. Slice each breast in half horizontally, forming 4 chicken breast cutlets. Place between two large pieces of parchment paper and pound lightly to 1/4-inch thickness using a meat mallet or rolling pin. (Skip this step if using cutlets.)
Remove the top sheet of parchment and transfer the chicken on the bottom piece of parchment to a large baking sheet.
Dredge the chicken:
Season the chicken with salt and pepper. Place 1/4 cup flour in a shallow bowl. Scatter and dust both sides of each chicken cutlet with flour. Shake off any excess and transfer to a new piece of parchment. Roll up the flour-covered parchment and throw it away.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 400 kcal