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Directions
Dried chicken breast with paper towels. Cut each breast in half diagonally into two thinner slices. Alternatively, place the chicken breasts between two layers of plastic wrap and pound until they have an even consistency.
In a shallow bowl stir together the flour, salt, pepper, and garlic powder. sit aside.
Add 2 tablespoons of butter and 1 tablespoon of olive oil to a large skillet. Heat it on medium heat to butter melts. Dredge 3 chicken cutlets in the flour mixture, coat both sides, and shake off the excess flour. Add the covered chicken to the skillet and cook until lightly browned, about 5 minutes. Flip and cook another 3-5 minutes. Removing cooked chicken to a plate and covering to keep warm. Repeat to all chicken is brown.
Add the remaining 2 tablespoons of butter to the skillet and heat until it melts. Add the sliced mushrooms and cook, without soaking, until the mushrooms are browned on one side. Stir and stir the mushrooms and continue to cook until the moisture has been released and evaporated, and the mushrooms are nicely browned.
Add the shallots to the skillet and cook until softened. Adding minced garlic & sauté for 30 sec Pour the wine into the pan and scrape the bottom to loosen it. Add thyme sprigs, chicken broth, mustard and cream. Bring to boil and cooking for 5 mn. Stirring in dissolved cornstarch. Bring the sauce back to a simmer and add the chicken. Heat and simmer 5 minutes or until sauce thickens and chicken is heated through. Removing thyme sprigs also season the dish with salt & pepper to taste.
Garnish with additional parsley or thyme and serve with rice, potatoes, or noodles.
Enjoy !
