Cook what you grow
Creamy Chicken and Mushroom Skillet with Thyme
Pan-seared chicken cutlets in a silky mushroom-thyme cream sauce built on white wine and stock: bistro cooking in one skillet.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 6 sprigs fresh thyme, leaves stripped (about 1 tablespoon), plus a sprig for the pan
- 1 shallot, minced
- 2 cloves garlic, minced
From the pantry
- 1½ lb boneless, skinless chicken breasts, halved horizontally into thin cutlets
- ⅓ cup all-purpose flour · for dredging
- 12 oz cremini mushrooms, sliced
- ½ cup dry white wine
- ¾ cup chicken stock
- ½ cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- salt · to taste
- black pepper