Ingredients:

• 2 boneless, skinless chicken breasts (8 oz each)
• 1 1/4 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1/2 cup all-purpose flour, plus 1 tsp (divided)
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 8 oz sliced cremini mushrooms (or any preferred mushroom variety)
• 1/2 cup sliced shallots (about 2 shallots)
• 1/2 cup chicken broth
• 1/2 cup heavy whipping cream
• 2 tbsp fresh flat-leaf parsley, chopped
• 1/2 tsp grated lemon zest (from 1 lemon), plus extra for garnish

Directions:

1. Prepare the Chicken:

• Slice the chicken breasts horizontally in half to create two thinner cutlets. Place the cutlets between two pieces of plastic wrap, and gently pound them to about 1/2 inch thick using a meat mallet, rolling pin, or the bottom of a skillet.

2. Season and Dredge:

• Season both sides of the chicken cutlets with 3/4 tsp salt and 1/2 tsp pepper. Then, dredge them in 1/2 cup of flour, ensuring both sides are lightly coated.

3. Cook the Chicken:

• Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and cook until golden brown, about 4 minutes per side, or until cooked through. You may need to do this in batches to avoid overcrowding. Once cooked, transfer the chicken to a paper towel-lined plate and cover to keep warm.

4. Make the Mushroom Sauce:

• In the same skillet, add butter and melt over medium heat. Add the sliced mushrooms, shallots, and the remaining 1/2 tsp of salt and pepper. Cook, stirring frequently, until the mushrooms are browned and softened, about 5-6 minutes.

5. Finish the Sauce:

• Sprinkle the remaining 1 tsp of flour over the mushrooms, stirring for about 1 minute to combine. Pour in the chicken broth and cook, stirring occasionally, until the broth has reduced by half (about 2 minutes). Stir in the heavy cream, chopped parsley, and lemon zest. Remove from heat.

6. Combine and Serve:

• Return the chicken cutlets to the skillet, spooning the sauce over the top to coat the chicken. Garnish with extra lemon zest before serving.

Serving Suggestions:

Storing Leftovers: