Ingredients

The following ingredients have 4 Servings
  • 4 boneless chicken breasts (about 2 pounds total)
  • ¾ cup all-purpose flour
  • 1 ½ teaspoon kosher salt (divided, plus more for seasoning)
  • ¾ teaspoon black pepper (divided, plus more for seasoning)
  • ¼ cup olive oil
  • 2 tablespoons unsalted butter
  • 1 cup yellow onion (halved, cut into ¼-inch thick slices)
  • ¼ cup minced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped thyme (or 1 teaspoon dried)
  • 1 tablespoon chopped rosemary (or 1 teaspoon dried)
  • 12 ounces cremini mushrooms or brown (½-inch thick slices, about 4 cups sliced)
  • 2 teaspoons red wine vinegar
  • 2 teaspoons soy sauce
  • 1 ½ cup unsalted chicken stock
  • ½ cup heavy whipping cream
  • ½ cup shredded gruyere (swiss, or parmesan cheese)

Instruction

  • Place one of the chicken pieces between two plastic sheets or in a large plastic bag. Flatten to an even thickness, about ½-inch thick. Repeat with the remaining piecesAlternatively, if using two very thick pieces, bigger than 1-inch thick and heavier than 8 ounces, cut in half horizontally to create four total cutlets.
  • In a medium bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
  • Lightly season each side of chicken with salt and pepper. Dredge the pieces in the seasoned flour, shaking off any excess. Transfer to a plate and set aside.
  • Heat a large skillet over medium-high heat. Add the olive oil. Once hot, carefully add the chicken to the pan, presentation side down. Cook until golden brown, about 4 to 6 minutes.
  • Reduce the heat to medium. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 4 to 6 minutes. Fry in batches if needed. Transfer to a clean plate, loosely tent with foil to keep warm.
  • To make the sauce, melt the butter. Add the onions, sauté until lightly golden brown and translucent, about 4 to 5 minutes. Add the shallots, garlic, thyme, and rosemary, saute until fragrant, about 1 minute. Constantly stir to ensure the garlic does not brown.
  • Add the mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté until tender, about 3 to 4 minutes. Add the vinegar and soy sauce, cook until the vinegar smell is not as strong, about 1 minute.
  • Turn the heat up to medium-high and add the chicken stock. Cook until the sauce reduces by half (about 3/4 cup), about 5 to 7 minutes.
  • Reduce the heat to medium, stir in the cream. Simmer until the sauce thickens, about 3 to 5 minutes—season to taste with salt and pepper.
  • Add the chicken back to the pan, turn to coat and gently simmer until warmed through, about 1 to 2 minutes. Garnish with cheese, top with mushroom sauce and black pepper.