Equipment: Digital Scale (preferred), Large Stainless Steel or Cast Iron Skillet, Measuring Spoons & Cups, Cutting Board, Knife, Serving Plate, Unbleached Parchment

Before You Dive In – Prep: Please read!

• Cut each chicken breast horizontally into 3-4 thin slices and pound to 1/4″ (.6 cm) between unbleached parchment; alternatively pound tenders or cutlets
• Thinly slice mushrooms
• Finely chop herbs
• Finely mince shallot and garlic

Step 1: Pound the chicken fillets (or cutlets) between sheets of unbleached parchment.

Step 2: In a shallow dish, combine the flour and seasonings. Dredge each piece of chicken through the flour blend on both sides to coat evenly, shake off excess flour. Place floured chicken on a plate and set aside.

Step 3: In a large skillet, preferably stainless or cast iron to create a lovely golden coating, heat the oil and 2 T of butter over medium-high heat. When the melted butter starts to bubble, place the chicken pieces in the pan and cook until chicken is golden on the underside, about 3 minutes. Turn the chicken once and cook on the other side until barely cooked through. Do not over cook the chicken, or it will be tough. Transfer the chicken to a serving plate and set aside.

Step 4: Melt 1 T of butter in the same pan. Add the mushrooms and cook until the mushrooms begin to brown – about 4 minutes. Add the shallots and garlic. Cook for another 2 minutes. Add the chicken broth, wine, cream and thyme. Scrape off bits from the bottom of the pan. Bring to a boil, then reduce heat to medium and simmer uncovered until sauce is reduced by half (10-15 minutes.) Season with Borsari or salt and pepper to taste. The sauce will be slightly thickened and darker in color towards the end of cooking.

Step 5: Place the chicken and juices back into the pan with the sauce. Reduce the heat to low and and simmer until the chicken is heated through, about 2-3 minutes. The sauce will thicken a bit more.

Step 6: Sprinkle the sauce with parsley and serve warm.

Enjoy!