Chicken and Mushroom in Creamy Sauce

Method

1. 1Slice the chicken breasts in half lengthwise to make thin cutlets — this halves the cooking time and makes overcooking much harder. Season with salt and pepper on both sides, then dust lightly with flour and shake off the excess.
2. 2Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken cutlets without crowding — cook in two batches if needed. 3 to 4 minutes per side until golden. The chicken does not need to be fully cooked through at this stage. Transfer to a plate.
3. 3Turn the heat down to medium. Melt the butter in the same skillet. Add the mushrooms in a single layer and leave them alone for 2 to 3 minutes before stirring — this is how they get color. If you stir immediately they steam and go gray. Once golden, add the minced shallot and garlic, stir for 1 minute.
4. 4Pour in the white wine and scrape up any browned bits from the bottom. Let it reduce by half, about 2 minutes. Add the chicken broth and thyme. Simmer for 3 minutes.
5. 5Take the skillet off the heat. Pour in the heavy cream and Dijon mustard, stir to combine. Return to low heat and simmer gently — do not boil. Stir in the parmesan until dissolved and the sauce coats a spoon.
6. 6Nestle the chicken cutlets back into the sauce along with any juices from the plate. Spoon sauce over each piece and let them simmer gently, turning once, until cooked through: the thickest part reads 74°C on a thermometer, or a cut in the middle shows white meat and clear juices with no pink. This is not just warming up — the cutlets were left underdone in step 2. Scatter parsley on top. Serve immediately over rice, pasta, or mashed potatoes — something that will catch the sauce.