Ingredients:

  • 1½ lb boneless skinless chicken breasts, sliced into cutlets
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 8 oz baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • ¾ cup chicken stock with lemon juice
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a shallow bowl, mix the flour, salt, and black pepper. Dredge the chicken cutlets in the mixture, shaking off the excess.
  2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Sear the chicken for 3–5 minutes per side until a chestnut brown crust forms and the internal temperature reaches 165°F (74°C). Remove the chicken to a plate and set aside.
  3. Melt the butter in the same skillet over medium heat. Add the sliced mushrooms in a single layer; cook without stirring for 2 minutes to ensure they brown deeply. Cook in batches if they do not fit in one layer.
  4. Stir in the minced garlic and sauté for 1 minute until fragrant.
  5. Pour in the chicken stock with lemon juice, using a whisk to scrape up the brown bits (fond) from the bottom of the pan.
  6. Stir in the heavy cream and bring to a gentle simmer for 3–5 minutes until the sauce is slightly thickened.
  7. Lower the heat and stir in the grated Parmesan cheese until the sauce is velvety and smooth.
  8. Return the seared chicken and any accumulated juices to the pan, coating them thoroughly in the sauce.
  9. Garnish with chopped fresh parsley before serving.