Skillet Chicken and Mushrooms

Yield: 6 servings

3 boneless skinless chicken breasts (cut in half horizontally to make cutlets)

1/2 cup all-purpose flour

1/2 tsp garlic powder

salt and pepper

1 tsp olive oil

1/4 cup butter, divided

12 oz mushrooms, thickly sliced

2 shallots, thinly sliced

2 cloves garlic, minced

1/2 cup dry white wine

1 1/2 cup chicken broth

1/2 cup whipping cream

1 tbsp Dijon mustard

2 sprigs thyme

2 tsp cornstarch (dissolved in water or broth)

1. Pat the chicken breast dry with paper towel.

2. In a shallow bowl, combine the flour, garlic powder, salt, and pepper. Dredge chicken in flour mixture, coating both sides.

3. Add olive oil and half the butter to a large skillet over medium heat. Add chicken to the skillet and cook until well-browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove cooked chicken to a plate and cover to keep warm.

4. Add remaining butter to the pan. Once melted, add mushrooms and cook until mushrooms are well-browned.

5. Add shallots and cook until softened.

6. Add garlic and cook for 30 seconds.

7. Add wine to deglaze the pan.

8. Add chicken stock, cream, mustard, and thyme. Bring to a boil and cook for 5 minutes.

9. Stir in the dissolved cornstarch and bring back to a light simmer.

10. Return the chicken to the pan. Simmer for 5 minutes until sauce is thickened and the chicken is warmed through.

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