Here you get perfectly seared chicken breasts that are covered in a rich and creamy, lightly herbed, perfectly garlicky, slightly cheesy mushroom sauce and together it's the perfect blend of flavor.
Ready in: 30minutes
2(10 - 11 oz each)chicken breasts, butterflied and halved
Salt and freshly ground black pepper
1 1/4cups + 1 Tbsplow-sodium chicken broth
1/2tspeach dried thyme and oregano
1/3cupfinely shredded parmesan cheese
2Tbspchopped fresh parsley, for garnish
Let chicken cutlets rest at room temperature 10 minutes (while gathering and prepping remaining ingredients).
In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper. Heat olive oil in 12-inch skillet over medium high heat.
Dredge both sides each piece of chicken in flour mixture then place in hot oil in skillet. Cook until bottom is golden brown, about 5 minutes.
Rotate and cook opposite side, reducing temperature just slightly if needed, until golden brown on bottom and chicken is 165 in center, about 4 - 6 minutes longer. Transfer chicken to a plate and keep warm.
While chicken is cooking, melt butter in a separate skillet over medium heat then add mushrooms and garlic and saute until mushrooms just begin to soften, about 3 minutes.
Once chicken has been cooked and removed from skillet, leave skillet over medium-high heat and pour 1 1/4 cups of the chicken broth into skillet (the chicken skillet), while scraping up browned bites from the bottom.
Add mushroom mixture to broth in skillet as well as thyme and oregano. Bring to a boil, then reduce to medium-low and let simmer until reduced by about 1/2, about 4 - 5 minutes.
Whisk together remaining 1 Tbsp chicken broth with cornstarch. Pour into chicken broth mixture in skillet and allow to gently boil, while whisking constantly, 1 minute.
Stir in parmesan and cream, season with pepper to taste and a little salt if needed, then return return chicken to skillet. Garnish with parsley and serve chicken warm, spoon sauce mixture over top.