Ingredients:

  • 4 (6 oz / 170g) chicken breasts, sliced in half lengthwise into cutlets
  • 1/2 cup (65g) all-purpose flour
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil
  • 3 tbsp (42g) unsalted butter
  • 8 oz (225g) baby bella or cremini mushrooms, sliced
  • 3 cloves (15g) garlic, minced
  • 1/2 cup (120ml) chicken broth (low sodium)
  • 1 cup (240ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Slice each chicken breast horizontally to create two thinner fillets. Combine flour, salt, and pepper in a shallow bowl; press each fillet into the flour, shaking off any excess to ensure a thin, crisp coating.
  2. Heat olive oil in the skillet over medium-high heat. Once the oil shimmers, add the chicken. Sear for 3–5 minutes per side until a golden-brown crust forms. Transfer the chicken to a plate and set aside.
  3. Reduce heat to medium and melt the butter. Add the mushrooms and sauté without stirring for 2 minutes to achieve a deep brown color. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth to deglaze the pan, scraping up all the browned bits (fond) from the bottom. Stir in the heavy cream and simmer for 3–5 minutes until the sauce thickens to a velvety consistency.
  5. Stir in the lemon juice, return the chicken to the pan, and spoon the sauce over the meat for 2 minutes until heated through.