Instructions

• Pat the 2 large chicken breasts dry and cut each breast in half lengthwise to make thinner cutlets. Season both sides of all pieces evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
• Heat 1 Tablespoon olive oil in a large skillet over medium-high heat until the oil shimmers. Add the chicken (do not overcrowd; cook in batches if needed).
• Cook the chicken 5–6 minutes per side, until both sides are golden brown and the internal temperature reaches 165°F (75°C). Thinner cutlets may take 3–4 minutes per side—use a meat thermometer to confirm doneness. Transfer the cooked chicken to a plate and set aside.
• Reduce the skillet heat to medium and add the minced shallot and minced garlic. Sauté, stirring, for 1–2 minutes until fragrant.
• Add the 8 ounces sliced mushrooms and 1/4 teaspoon dried thyme to the skillet. Cook about 4–5 minutes, stirring occasionally, until the mushrooms release their liquid and become softened and browned.
• Reduce the heat to low and pour in 1 cup half & half. Stir well, scraping up any browned bits from the bottom of the skillet. Simmer gently for 2–3 minutes until the sauce thickens slightly (do not boil).
• Return the chicken to the skillet, spooning the creamy mushroom sauce over the pieces. Simmer on low for an additional 3–4 minutes to heat the chicken through and let the flavors meld. Check the chicken reaches 165°F (75°C) if needed.
• Garnish with fresh thyme (to taste) and serve the creamy mushroom chicken hot.