Skillet Chicken with Creamy Mushroom Sauce

Ingredients

• 2 chicken breasts, butterflied and halved
• 1/3 cup all-purpose flour
• Salt and freshly ground black pepper
• 2 Tbsp olive oil
• 10 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 Tbsp butter
• 1 1/4 cups + 1 Tbsp low-sodium chicken broth
• 1/2 tsp each dried thyme and oregano
• 2 1/2 tsp cornstarch
• 1/3 cup finely shredded parmesan cheese
• 1/4 cup heavy cream
• 2 Tbsp chopped fresh parsley, for garnish

Directions

1. Set the chicken cutlets out at room temperature for 10 minutes while you pull together and prep the rest of the ingredients. In a shallow dish, whisk the flour with 1/4 tsp salt and 1/4 tsp pepper. Warm the olive oil in a 12-inch skillet over medium high heat. Coat each piece of chicken on both sides in the flour mixture, then lay it in the hot oil. Cook until the underside is nicely browned, about 5 minutes. Turn the chicken over and cook the second side, lowering the heat just a touch if necessary, until browned underneath and the center reaches 165, about 4 – 6 minutes more. Move the chicken to a plate and keep it warm.
2. As the chicken cooks, melt the butter in a separate skillet over medium heat. Add the mushrooms and garlic, then sauté until the mushrooms are just starting to soften, about 3 minutes.
3. After the chicken is done and out of the skillet, keep that skillet over medium-high heat. Pour in 1 1/4 cups of the chicken broth, scraping the browned bits from the bottom as you go. Add the mushroom mixture, thyme and oregano. Bring everything to a boil, then lower the heat to medium-low and simmer until the sauce has reduced by about 1/2, about 4 – 5 minutes.
4. Whisk the remaining 1 Tbsp chicken broth with the cornstarch. Pour it into the skillet with the broth mixture and let it bubble gently for 1 minute, whisking the whole time.
5. Stir in the parmesan and cream, then add pepper to taste and a little salt if it needs it. Return the chicken to the skillet. Finish with parsley and serve the chicken warm, with the sauce spooned over the top.