Pan-seared chicken cutlets in a rich mushroom sauce. A classic Italian-American dish with earthy depth and buttery finish.
Pound chicken breasts to 1cm thickness. Season with salt and pepper.
Heat olive oil and half the butter in a large skillet over medium-high heat.
Cook chicken 4 minutes per side until golden. Remove and set aside.
Add sliced mushrooms to the pan. Cook 5 minutes until browned.
Add minced garlic, cook 30 seconds. Add chicken broth and simmer 3 minutes.
Stir in remaining butter. Return chicken to the pan and cook 2 more minutes.
Garnish with fresh parsley and serve.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.