1. Place one of the chicken pieces between two plastic sheets or in a large plastic bag. Flatten to an even thickness, about ½-inch thick. Repeat with the remaining pieces
Alternatively, if using two very thick pieces, bigger than 1-inch thick and heavier than 8 ounces, cut in half horizontally to create four total cutlets.
2. In a medium bowl, combine flour, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.
3. Lightly season each side of chicken with salt and pepper. Dredge the pieces in the seasoned flour, shaking off any excess. Transfer to a plate and set aside.
4. Heat a large skillet over medium-high heat. Add the olive oil. Once hot, carefully add the chicken to the pan, presentation side down. Cook until golden brown, about 4 to 6 minutes.
5. Reduce the heat to medium. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 4 to 6 minutes. Fry in batches if needed. Transfer to a clean plate, loosely tent with foil to keep warm.
6. To make the sauce, melt the butter. Add the onions, sauté until lightly golden brown and translucent, about 4 to 5 minutes. Add the shallots, garlic, thyme, and rosemary, saute until fragrant, about 1 minute. Constantly stir to ensure the garlic does not brown.
7. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Sauté until tender, about 3 to 4 minutes. Add the vinegar and soy sauce, cook until the vinegar smell is not as strong, about 1 minute.
8. Turn the heat up to medium-high and add the chicken stock. Cook until the sauce reduces by half (about ¾ cup), about 5 to 7 minutes.
9. Reduce the heat to medium, stir in the cream. Simmer until the sauce thickens, about 3 to 5 minutes—season to taste with salt and pepper.
10. Add the chicken back to the pan, turn to coat and gently simmer until warmed through, about 1 to 2 minutes. Garnish with cheese, top with mushroom sauce and black pepper.
Equipment
– Colander
– Skillet
– Instant-Read Thermometer
Notes
. Vinegar Substitutes: Use white wine vinegar, apple cider vinegar, or balsamic vinegar.
. Make it Gluten-Free: Substitute soy sauce for tamari or coconut aminos. Use gluten-free flour or cassava flour to dredge the chicken, or skip that step.
. Storing: Cool completely, then transfer to an airtight container and refrigerate for up to 5 days.
