Pollo con Crema di Funghi e Timo (Creamy Mushroom and Thyme Chicken)

Pollo con Crema di Funghi e Timo (Creamy Mushroom and Thyme Chicken) ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 12 oz cremini mushrooms
• 1 shallot
• 2 garlic cloves
• 0.5 cup dry white wine (e.g., Pinot Grigio)
• 0.75 cup chicken broth
• 0.75 cup heavy cream
• 1 tbsp fresh thyme leaves
• 2 tbsp fresh parsley

Watch how to make Pollo con Crema di Funghi e Timo (Creamy Mushroom and Thyme Chicken)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Pollo con Crema di Funghi e Timo (Creamy Mushroom and Thyme Chicken)

1. Slice the chicken breasts horizontally to create thinner cutlets, about 1/2 inch thick. Season them evenly with 0.75 teaspoon kosher salt and 0.5 teaspoon black pepper, then dredge each piece lightly in 2 tablespoons all-purpose flour, shaking off any excess.
2. Heat 2 tablespoons olive oil in a large, oven-safe skillet over medium-high heat. Sear the floured chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
3. Reduce the heat to medium and add 1 tablespoon unsalted butter to the skillet. Add 12 ounces sliced cremini mushrooms and cook, stirring occasionally, for 5-7 minutes until they are tender and have released their liquid.
4. Stir in 1 finely diced shallot and 2 minced garlic cloves. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Pour in 0.5 cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by half, which should take about 2-3 minutes.
6. Add 0.75 cup chicken broth and 0.75 cup heavy cream to the skillet. Stir in 1 tablespoon fresh thyme leaves and bring the sauce to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
7. Return the cooked chicken cutlets to the skillet, nestling them into the creamy mushroom sauce. Spoon some of the sauce over the chicken to coat.
8. Continue to simmer for another 2-3 minutes, ensuring the chicken is thoroughly heated through and coated in the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
9. Garnish with 2 tablespoons fresh chopped parsley before serving hot, perhaps with pasta, rice, or crusty bread to soak up the delicious sauce.

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