Chicken Cutlets With Creamy Mushroom Gravy - cooking recipe

Ingredients

1/2 cup flour
1 1/2 teaspoons dried thyme (rubbed between fingers)
1/2 teaspoon allspice
1 teaspoon salt
pepper
4 large boneless skinless chicken breasts, pounded slightly thin
1 tablespoon oil
3 tablespoons butter (or use 1/4 cup butter)
1 lb button mushroom, sliced
1 medium onion, chopped
1 tablespoon chopped garlic (optional)
1 cup whipping cream
1 -2 tablespoon grated parmesan cheese (or to taste)
1 cup chicken broth

Preparation

Flatten chicken breasts slightly between two pieces of plastic wrap.
In a small bowl, combine flour, 1 teaspoon thyme, allspice, salt and pepper (set aside about 1 heaping tablespoon flour).
Rinse the chicken in cold water, pat dry with paper towel.
Coat the chicken with flour mixture.
In a heavy large skillet oven medium heat melt the butter with olive oil.
Add the chicken and brown for about 3-4 minutes on each side; transfer to a plate.
At this point you can deglaze with white wine if desired.
Add in sliced mushrooms, onion, garlic (if using) and remaining 1/2 teaspoons dried thyme; saute until mushrooms are brown (about 5 minutes).
Mix in reserved 1 tablespoon flour; cook 1 minute.
Add in the whipping cream, grated Parmesan cheese and chicken broth; bring to a boil and stir occasionally.
Return the chicken and any juices to the skillet.
Reduce heat to medium-low and simmer uncovered until the chicken is cooked through and the gravy thickens slighty (about 5-8 minutes).