Thank you to everyone who enjoyed a Becker Farms turkey or ham this Thanksgiving! We truly appreciate your support!

Sauted Chicken with Thyme and Mushrooms

I meet once a month with a lovely group of ladies for what we call Cookbook Club (although Supper Sisters was recently suggested as another possible name and I like it!).  It is a great time for this often tired and worn-out mama to have distraction-free conversation with other real, live human beings and enjoy some fantastic food.  Many of the recipes that we have chosen have become 'keepers', as is the case with this chicken dish that I share below.  When I made the dish earlier this week, I actually  found myself finger-liking the platter (very classy, I know!).  I served it with a simple risotto and green beans, but I think mashed potatoes (or mashed parsnips) would be excellent along with any vegetable of your choice.  I hope that if you give it a try, you will enjoy it too.

Ingredients (Serves ~4-5)

  • ~1/3 to 1/2 c of A/P flour
  • ~1 1/2 lbs of boneless, skinless chicken breasts (thighs would also be good!)
  • coarse salt and freshly ground pepper
  • 1 TBSP olive oil
  • 4 TBSP butter (half-stick)
  • 2 TBSP fresh thyme
  • 1 lb of your favorite mushrooms (washed, trimmed, and sliced; I used baby bellas)
  • 1/2 c chicken stock (or, 1/4 c stock and 1/4 c white white...I don't typically have cooking wine on-hand, but I may pick some up for the next time I make this dish).  If using homemade stock, be sure to add salt, to taste.
  • few sprigs of fresh parsley, chopped (for garnish)

Directions

  1. Cut the chicken breasts (or thighs) horizontally into thin pieces, around 1/4 inch thick.  I find that the easiest way to do this, is to cut them when still slightly frozen; if your chicken is completely thawed, just stick it back in the freezer for 20-30 minute.  Arrange the cutlets on a plate and sprinkle both sides with the salt and pepper. 
  2. Place the flour in a shallow dish.  Gently coat both sides of the cutlet with the flour, shaking off any excess.
  3. In a large skillet, over medium-high heat, add the oil and half of the butter.  Then, working in batches as needed, arrange cutlets in a single layer and cook for around 4 minutes per side, or until they are nicely browned and done.  Remove the finished pieces and keep them warm in a separate dish with a lid as you work on the remaining pieces. Once all cutlets are cooked-through, continue to keep them warm as you work on the sauce. 
  4. For the sauce, reduce the heat to medium and add the remaining 2 TBSP of butter, mushrooms, and thyme.  Cook for around 5 to 6 minutes.  Then, add the chicken stock (or stock/white wine combo) and continue cooking and gently stirring for around 3 minutes.  Season with salt and pepper to taste.  Add the chicken cutlets back to the pan and garnish with the fresh parsley.  Enjoy!

Leave a comment

Please note, comments must be approved before they are published