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<\/a><\/p>\n1\/4 cup all-purpose flour<\/p>\n
1 1\/2 pounds chicken cutlets<\/p>\n
Coarse salt and freshly ground pepper<\/p>\n
1 tablespoon extra-virgin olive oil<\/p>\n
3 tablespoons unsalted butter<\/p>\n
2 tablespoons fresh thyme leaves, chopped<\/p>\n
1 pound button mushrooms, trimmed and quartered<\/p>\n
1\/4 cup dry white wine<\/p>\n
1\/4 cup low-sodium chicken broth<\/p>\n
1\/4 cup chopped fresh flat-leaf parsley leaves<\/p>\n
Place flour in a shallow dish. Season chicken with salt and pepper, then dredge in flour, shaking off excess. In a large skillet, heat oil and 1 tablespoon butter over medium-high. Working in batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm.\u00c2\u00a0 Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes. Add wine and broth, and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices. Top with chopped parsley before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken with Saut\u00e9ed Mushrooms 1\/4 cup all-purpose flour 1 1\/2 pounds chicken cutlets Coarse salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 2 tablespoons fresh thyme leaves, chopped 1 pound button mushrooms, trimmed and quartered 1\/4 cup dry white wine 1\/4 cup low-sodium chicken broth 1\/4 cup chopped fresh flat-leaf parsley leaves Place flour in a shallow dish. Season chicken with salt and pepper, then dredge in flour, shaking off excess. In a large…<\/p>\n