you’re able to buy chicken cutlets pre-made ormake them yourselfby cutting a chicken breast in half lengthwise.
Likewise, using pre-sliced mushrooms keeps prep time to a minimum.
Serve this chicken withroasted potatoesand a simple salad for your next favorite weeknight dinner.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
4(5 to 6 oz.
Sprinkle the chicken evenly with salt and pepper.
Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Discard any remaining flour.
Heat 2 tablespoons butter in a large skillet over medium-high.
Cook 3 to 4 minutes on each side until golden brown and cooked through.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
If needed, brown the chicken in 2 batches.
Transfer the chicken to a plate and lightly tent with aluminum foil to keep warm.
Melt 2 tablespoons butter in pan over medium; add mushrooms and shallot.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook until mushrooms are browned and have released their liquid, about 6-7 minutes.
Add the garlic and cook 1-2 minutes longer, until fragrant.
Stir in cream and cook 5-6 minutes longer until thickened slightly.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Reduce heat to low and whisk in mustard.
Stir in cheese until melted and smooth.
Add chicken back to sauce and cook for 3-5 minutes until chicken is coated and warmed through.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Sprinkle with chives and serve immediately.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox