Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Breasts (sliced into thin cutlets)
  • 0.5 cup All-purpose flour
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 2 tbsp Avocado oil
  • 10 oz Cremini or Button mushrooms (thickly sliced)
  • 4 cloves Garlic (minced)
  • 1 small Shallot (finely diced)
  • 1 tbsp Fresh thyme leaves
  • 0.5 cup Low-sodium chicken broth
  • 1 cup Heavy cream
  • 0.5 cup Freshly grated Parmesan cheese
  • 1 tbsp Cold unsalted butter

Instructions:

  1. Season the thin chicken cutlets with sea salt and black pepper, then dredge lightly in the all-purpose flour, shaking off any excess.
  2. Heat 2 tablespoons of avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear the chicken for 3 minutes per side until a mahogany crust forms and the internal temperature reaches 165°F. Remove chicken to a plate and tent with foil.
  3. In the same skillet, add the sliced mushrooms without adding extra oil. Dry-sauté for 2 minutes undisturbed to allow caramelization. Once browned, add the diced shallots and minced garlic.
  4. Deglaze the pan with the chicken broth, scraping up any browned bits (fond) from the bottom. Stir in the heavy cream and fresh thyme leaves.
  5. Whisk in the grated Parmesan cheese. Allow the sauce to simmer and emulsify for approximately 120 seconds until thickened and glossy. Whisk in the 1 tbsp cold unsalted butter. Return the chicken cutlets to the pan to coat in the sauce before serving.