Chicken Cutlets with Mushrooms

Pat the chicken cutlets dry with paper towels and season both sides with a generous pinch of salt and pepper. If the cutlets are uneven (in thickness), place them between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until uniform, about 1.5 cm thick.

Heat a large skillet over medium heat and add 1 tablespoon of butter. Once melted and bubbling, place the chicken cutlets in the skillet without crowding. Sear each side for 4-5 minutes until golden brown and cooked. Remove the chicken and set aside on a plate, tenting it loosely with foil to keep warm.

In the same skillet, add the remaining tablespoon of butter. Allow it to melt, then add the sliced mushrooms in a single layer. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and have released most moisture. Add the minced garlic and thyme, cooking for 1-2 more minutes until fragrant.

Pour the white wine into the skillet, scraping the bottom with a wooden spoon to loosen any browned bits. Let the wine simmer for 2-3 minutes, reducing by half. Add the chicken broth and bring the mixture to a gentle simmer.

Allow the liquid to simmer gently for 5 minutes and thicken slightly. Taste the sauce and adjust the seasoning with additional salt and pepper, if necessary.

Return the chicken cutlets to the skillet, nestling them into the sauce. Spoon the mushroom mixture over the chicken and simmer for 2-3 minutes to heat and meld the flavors.

Transfer the chicken cutlets to serving plates and spoon the mushroom sauce, over the top. Pair with steamed vegetables, mashed potatoes or a side of rice.

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