Ingredients

• 1 tbsp oil
• 4 chicken cutlets
• 1/2 cup all-purpose flour for dredging
• 2 tbsp butter
• 2 garlic cloves, minced
• 2 cups sliced mushrooms
• 1/4 cup red wine
• 1 tbsp flour
• 1/2 cup chicken broth
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Preparation

In a large skillet, heat the oil over medium-high heat. While the oil is heating, lightly coat the chicken with the flour. Arrange the cutlets in the skillet and cook until they are golden and release easily from the pan, about 3 to 4 minutes. Flip the chicken and continue to cook the remaining side until it is golden and reaches an internal temperature of 165ºF, about 2 to 3 minutes. Season the cutlets with salt and pepper to taste and remove them from the pan. Set them aside.
Reduce the heat to medium-low and add the butter and garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds. Add the mushrooms and season them with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms begin to brown, about 3 to 4 minutes. Stir in the wine, scraping the bottom of the pan to release any brown bits. Stir in the flour and add the chicken broth. Season the sauce with the thyme leaves, salt, and pepper to taste.
Serve the cutlets immediately topped with the mushroom sauce or store in the refrigerator for up to 3 days.