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I tried this recipe tonight because it looked simple and mushrooms feel like fall to me. I am ready for fall in every way. Bring on the boots, cold weather, jackets and pumpkins. I think the key here is to not overcook the chicken. Best part: it is ready in about 30 minutes.

I paired it with some honey-glazed carrots, but it would be good with green beans, broccoli, or over egg noodles with peas.

  • 1/4 cup flour
  • about 6 chicken cutlets*
  • salt & pepper
  • 1 tablespoon olive oil
  • 4 TBSP butter
  • 1 TBSP dried thyme leaves or 2 TBSP fresh thyme
  • 1 pound button or baby bella mushrooms, sliced
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth

1. Place flour in a shallow dish. Season chicken generously with salt & pepper and coat with flour, shaking off excess.

2. In a large skillet, heat oil and 1 TBSP butter over medium-high. Cook chicken until browned and cooked through, 3-5 minutes per side.  Transfer to a plate and loosely tent with foil.

3. Reduce heat to medium, add remaining butter, thyme, and mushrooms. Saute until softened.

4. Turn heat up to medium-high, add wine and broth and cook, stirring until a sauce forms and thickens slightly, (about 3-5 minutes). Return chicken to pan and toss with mushrooms and sauce.

*If you don’t have cutlets, cut large chicken breasts in half horizontally through the middle, leaving two thinner cuts. Trim to a smaller size if needed.

 

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