Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp olive oil
  • 3 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 8 oz baby bella or button mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup light cream or plain Greek yogurt
  • 1 tsp dried thyme or fresh parsley
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season with salt and pepper, then lightly dredge each piece in flour, shaking off any excess.
  2. Heat olive oil over medium-high heat in a 12-inch skillet. Sear chicken for 3-5 minutes per side until a mahogany-colored crust forms. Transfer chicken to a side plate.
  3. In the same skillet, add sliced mushrooms. Sauté without stirring for 2 minutes to brown, then stir in minced garlic and thyme for 30 seconds.
  4. Pour in the chicken broth, scraping the bottom of the pan with a whisk to incorporate the browned bits.
  5. Reduce heat to medium-low and stir in the light cream or Greek yogurt. Return the chicken and any accumulated juices to the pan.
  6. Simmer for 3-5 minutes until the sauce thickens and chicken is cooked through. Stir in lemon juice just before serving.