The sauce in this creamy balsamic chicken and mushroom skillet recipe is the ideal blend of acidity and sweetness.
The shallots, garlic, and thyme enhance the scent and flavor of the dish. Thin-cut chicken cutlets are ideal for getting dinner on the table fast.
If you are unable to find chicken cutlets, make your own: Look for boneless, skinless chicken breasts weighing around 8 ounces each. Slice them in half horizontally and pound to a uniform thickness.
Sprinkle the chicken with 1/4 teaspoon each salt and pepper. Put flour in a small dish. Dredge the chicken cutlets in flour,
one at a time, pressing to adhere and brushing off excess flour. Put the coated chicken on a large dish. Discard any leftover flour.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook until the chicken is golden brown on both sides and a thermometer inserted into the thickest portion reads 165°F, about 4 to 5 minutes each side. Transfer to a plate. Do not wipe the pan clean.
Return the skillet to a medium-high heat. Combine the mushrooms and the remaining 2 tablespoons oil. Cook, undisturbed, until the mushrooms are golden, about 5 minutes.
Stir in the mushrooms, shallots, garlic, and thyme. Cook, stirring frequently, until the shallot is aromatic and translucent, about 2 to 3 minutes.