Skillet Chicken Cutlets With Mushrooms Recipes

CHICKEN CUTLETS WITH CREAMY MUSHROOM GRAVY

Steps:

• 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).

CHICKEN WITH MUSHROOMS

Steps:

• Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
• Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
• Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.