Mushroom Chicken

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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  ¾ teaspoon kosher salt (divided)
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  ¼ teaspoon ground black pepper
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  Flour, All-Purpose, White(60g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(30g)
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  Shallot
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  Garlic(120g)
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  Low Sodium Chicken Broth(300g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Sherry, Dry(5g)
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  Cream, Heavy Whipping(120g)
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  Thyme, Fresh(10g)
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  Mashed potatoes or rice (optional for serving)

Instructions

1. 1Split each chicken breast into cutlets: lay it on a cutting board and carefully slice it in half horizontally to create two thinner pieces of chicken. I like to place my hand on top so I can feel if I am cutting it evenly. To keep things tidy, cover the chicken with a large sheet of plastic wrap. With a meat mallet (or your fist), gently pound the chicken into an even thickness (about ½-inch). Season both sides of the chicken using ½ teaspoon of the salt and the pepper.
2. 2In a shallow dish, place the flour. With tongs, lightly dredge each piece chicken on both sides, then place on a large plate, cutting board, or similar work surface (I use a parchment-lined baking sheet).
3. 3Heat a large, sturdy skillet over medium-high heat (I use a 12-inch cast iron). Add 1 tablespoon of the oil. Once it's hot and shimmering (but not smoking), carefully lower in 2 of the chicken pieces so they are not touching. Sear on each side until golden brown and the chicken reaches 160°F on an instant read thermometer, about 2-3 minutes per side. Transfer to a large, clean plate and tent with foil to keep warm.
4. 4Add the remaining 1 tablespoon oil, then repeat with the remaining 2 chicken pieces, removing them to the same plate and covering.
5. 5Reduce the skillet heat to medium. Add the butter, mushrooms, shallot, garlic, and ¼ teaspoon salt. Cook until the mushrooms soften, give up their liquid, the liquid evaporates, and the mushrooms begin to brown, about 10 minutes. Remove the mushrooms to a plate or bowl (you can place them on top of the chicken if you like).
6. 6Carefully pour the chicken broth into the pan, stirring along the bottom to scrape up any stuck-on bits. Whisk in the Dijon and vinegar. Let simmer, whisking periodically, until the liquid is reduced by half, about 3 minutes.
7. 7While whisking, slowly pour in the heavy cream. Return the chicken and mushrooms to the pan and let warm through for a minute or two, turning the chicken so it's coated in the creamy sauce.
8. 8Sprinkle with fresh thyme. Serve with mashed potatoes or rice, with the cream and mushrooms spooned over the top.