If you have a package of boneless, skinless chicken cutlets and very little time, this works well for a weekday meal. Usually, what happens to me, is I notice that we have hit the sell-by date on the chicken and have to do something with it that night whether I have time or not. This recipe can be completed in about 30 minutes or less.
Not necessary, but I make this in a cast iron pan so that the meat gets a caramelized coating and leaves some nice bits in the pan to make a yummy pan sauce.
1-2 pounds boneless skinless chicken breasts
1/2 cup flour
1 tsp lemon pepper (if you don’t have, then just skip it or put in 1/4 tsp pepper and a bit of lemon zest)
1 tbsp olive oil
2-3 tbsp butter
6-8 button mushrooms
Fresh thyme (a few stalks)
1/4 cup white wine (or a bit more)
Juice and zest of 1 lemon
Prep your mushrooms by cleaning them, cutting them, then set aside. Zest and juice your lemon and open your white wine (maybe take a sip to make sure it tastes good!). Pull the leaves off of the thyme by pulling down the stem and reserve in a bowl. If you finish the prep first it makes the whole process less stressful.
Tip: Mushrooms cannot be cleaned by putting them under the tap, you have to use a damp clean dish clothe or damp mushroom brush. Also, do not salt the mushrooms while they are starting to cook or they will become tough.
If you have the thick chicken breasts, clean them and then slice them horizontally (butterflying them basically) or just buy the extra thin breasts in the first place. Rinse the breasts, rinse and trim the fat. Dry them off and salt both sides.
Add the olive oil and a bit of the butter into the pan (half a tbsp) and start heating it on medium-high. Put the flour and lemon pepper in a shallow bowl. Dip the cutlets into the flour, shake off the excess, then place into the pan. I had two pans going at once to quicken the process, you can’t overcrowd the pan or the chicken won’t cook properly. Cook on the first side for 3 or 4 minutes and gently try to flip. If it doesn’t easily pull away from the pan, then it is not ready to flip. Once the chicken is caramelized, it will easily flip over. Brown on the other side (it will go a bit quicker on the second side) then remove and place onto a plate on reserve, while you cook the mushrooms.
If the pan(s) are dry add some more of the butter. Then throw in the mushrooms and cook stirring frequently until they are browned a bit. Add the fresh thyme, the wine and zest/juice of the lemon. Scrape the lovely brown bits up and cook on med-high for 4 minutes to cook out the alcohol, then add in the chicken and heat for another 3 minutes so that everything is warm and the chicken is white all the way through. Taste the sauce and season with salt.
Best served with broccoli and rice to soak up the nice sauce