Skillet Chicken with Creamy Mushroom Sauce

Directions

Let chicken cutlets rest at room temperature 10 minutes . 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 , 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.