I made this dish for dinner last evening. It was sensational. Easy to prepare and definitely guest quality. Of course because of the coronavirus we are currently unable to have guests over for dinner. But as soon as we can once again socialize without masks and be within 6 feet of each other, you can bet your last roll of toilet paper that I will be making this dish for friends. It is exactly that delicious.

I found the bones for this recipe on the Saving Room for Dessert site. Thank you Tricia for posting such a wonderful recipe. I changed things up a bit to reflect my own taste preferences, but also to accommodate what I had on hand. Like I said in a previous post, I’m really trying to avoid unnecessary trips to the grocery store.

So if you have all or at least most of the ingredients listed below in your home right now, I would say don’t hesitate. Make this dish ASAP. I served it with white rice. Not my first choice, but I had served a pasta dish the night before, and we had no white or gold potatoes available. We had a purple variety, but I didn’t think a purple potato mash would look very appealing alongside the chicken. And I always take presentation into consideration. Well that and it’s really easy to slam rice and water together in a rice cooker. And frankly I had already spent a bunch of time in the kitchen yesterday. I had started some sourdough bread and made an apple crisp for our dessert. And no, we don’t usually have dessert.

But these are desperate times. And as the expression attributed to Hippocrates goes – “desperate times call for desperate measures”. In his work Amorphisms he wrote: “For extreme diseases, extreme methods of cure, as to restriction, are most suitable.” Very applicable to what is happening right now throughout the world.  

So with Hippocrates’s very relevant words running freely through my consciousness, I’ve decided to adopt, at least for the present, (and with abject apologies to the dead Hippocrates) the following addendum: “And when restricted to one’s own domicile is mandated for the good of all, a daily end of dinner treat is to be encouraged.”

Stay healthy dear friends. Stay positive. And keep cooking.

2 boneless, skinless chicken breasts  

½ c. all-purpose flour

½ tsp. kosher salt

freshly ground black pepper

½ tsp. granulated garlic

8-oz. button mushrooms, cleaned and thickly sliced

4 T. (½ stick) unsalted butter, divided

1 T. extra virgin olive oil

2 garlic cloves, finely minced

¼ c. thinly sliced onion

1½ c. chicken broth

½ c. dry white wine

½ c. whole milk

½ tsp. fresh thyme leaves

½ tsp. finely chopped fresh rosemary

1 tsp. Dijon mustard

2 tsp. cornstarch dissolved in 2 tablespoons water or broth

1 T. chopped fresh parsley, opt.

(Sorry about all the space between the ingredients. I have yet to figure out how to create a list after the latest “upgrade”. Grrrrrr)

Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Then cut each piece in half. (Will have 8 pieces if you have done this step correctly.)

In a shallow container (I use an 8-inch cake pan) combine the flour, salt, pepper, and granulated garlic. Set aside.

Add 2 tablespoons of the butter and the olive oil to a large skillet. Heat over medium until the butter is melted. Dredge the chicken pieces in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-5 minutes. When the chicken is done, remove to a plate and cover to keep warm. Repeat until all chicken is browned.

Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook until well browned. Add the onion to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant.

Meanwhile whisk the chicken stock, wine, milk, thyme leaves, chopped fresh rosemary, and Dijon mustard together in a medium sized bowl. Add to the pan after the garlic has cooked for 30 seconds. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the cooked chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Taste and adjust seasoning. Garnish with parsley and serve with rice, potatoes, or noodles.