Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Mix the flour, salt, and pepper in a shallow dish. Press the chicken cutlets into the flour, shaking off any excess to ensure a thin, even coating.
  2. Heat olive oil and butter in a 12-inch skillet over medium-high heat until the butter foams.
  3. Add chicken and cook for 3–5 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C). Transfer chicken to a plate.
  4. In the same pan, add the mushrooms. Cook undisturbed for 3 minutes to achieve a golden brown color, then stir.
  5. Add the shallots and garlic, sautéing for 1–2 minutes until fragrant and translucent.
  6. Pour in the chicken broth, scraping the bottom of the pan with a whisk to release the fond. Let it simmer for 2 minutes.
  7. Lower the heat to medium-low and stir in the heavy cream. Simmer gently for 3–5 minutes until thickened.
  8. Stir in the grated Parmesan cheese and lemon juice until the sauce is smooth.
  9. Return the chicken to the pan, spooning the sauce over the meat, and garnish with chopped fresh parsley.