Ingredients
Scale
- 2 large chicken breasts, sliced into thin cutlets
- 8 oz cremini or white button mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season your chicken cutlets generously with salt and pepper on both sides. Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once the pan is hot, add the chicken. Cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, melt the remaining tablespoon of butter. Add the sliced mushrooms and spread them out in an even layer. Let them cook undisturbed for 3 minutes to develop a deep brown crust, then stir and cook for another 2 minutes. Add the minced garlic and dried thyme, sautéing for about 1 minute until the garlic is fragrant but not burnt.
- Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the Parmesan cheese until it melts and the sauce thickens slightly. Taste the sauce and add more salt or pepper if needed. Place the cooked chicken back into the pan, spooning the creamy mushroom sauce over the top. Garnish with fresh parsley and serve immediately over your choice of side dish.
- Cook Time: 30 minutes