Ingredients
Equipment
Method
- Pound the chicken cutlets between two sheets of plastic wrap until they are about 1/4 inch thick. Season both sides with salt and pepper.
- Dredge the cutlets lightly in the flour, shaking off any excess.
- Heat the olive oil and butter in a large skillet over medium-high heat. Cook the chicken in batches until golden brown on both sides, about 3 to 4 minutes per side. Remove the chicken and set it aside on a plate.
- Add the sliced mushrooms to the same skillet. Cook until they release their liquid and start to brown, about 5 minutes.
- Pour in the hard cider or wine. Scrape the bottom of the pan to lift any browned bits. Let the liquid reduce by half, about 2 minutes.
- Add the apple cider and thyme. Bring the mixture to a simmer. Reduce the heat to medium-low and let it simmer for 10 minutes until the sauce thickens slightly.
- Stir in the heavy cream. Return the chicken cutlets to the skillet. Cook for 2 to 3 minutes, turning once, until the chicken is heated through and coated with the sauce.
- Serve the chicken immediately with the pan sauce spooned over the top.
Nutrition
Notes
If you do not have hard cider, using dry white wine is a common substitute. If you prefer a thicker sauce, you can mix one teaspoon of cornstarch with two teaspoons of cold water and stir this slurry into the simmering sauce during the last 5 minutes of cooking.