Creamy Chicken and Mushroom Skillet with Thyme

From 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

1. Season the cutlets with salt and pepper, then dredge lightly in the flour, shaking off the excess: the thin coating browns beautifully and later thickens the sauce.
2. Heat the olive oil in a large skillet over medium-high. Cook the cutlets 3–4 minutes per side until golden and 165°F inside, working in two batches so they sear instead of steam. Set them on a plate.
3. Melt the butter in the same pan and add the mushrooms with a pinch of salt. Cook without stirring for 2 minutes, then toss occasionally for 5–6 minutes more, until their liquid has evaporated and they're browned at the edges. Stir in the shallot, garlic, and thyme leaves for 1 minute until fragrant.
4. Pour in the wine, scraping up the browned bits, and let it reduce by half, about 2 minutes. Add the stock and cream with the extra thyme sprig and simmer 3–4 minutes until the sauce coats a spoon.
5. Slide the chicken and any resting juices back in, spoon the sauce over, and warm through 2 minutes. Fish out the thyme sprig, taste for salt and pepper, and serve over mashed potatoes, rice, or noodles.