Ingredients
Equipment
Method
- In a large, heavy-bottomed pot, melt butter over medium heat. The aroma of the butter melting is divine! Once it's melted and foamy, sprinkle the chicken cutlets with salt and pepper and place three into the pot. Sear them for about 5 to 7 minutes on each side until they're golden brown. This step is crucial as it builds flavor. Once browned, remove them from the pot and set aside.
- Next, add the remaining chicken cutlets to the pot. Repeat the browning process until all pieces are done. This should take about the same time for each batch. Once all the chicken is browned, set it aside on a plate.
- In the same pot, add the onions and mushrooms to the remaining butter. Sauté for about 5 minutes until they become tender and the onions turn translucent. The bits stuck to the bottom of the pot will add flavor when we introduce the next ingredients.
- Stir in the minced garlic and continue cooking for another minute. You want to ensure the garlic doesn’t burn, as it can turn bitter. Stir often and keep an eye on it.
- Once the garlic is fragrant, sprinkle the flour into the pot. Stir it in well, scraping up those flavorful brown bits from the bottom. This will create a roux that will help thicken your sauce. Cook for about 2 minutes, stirring constantly.
- Slowly pour in the chicken stock, stirring to combine. The mixture will begin to thicken as it heats. Add the thyme and basil at this stage, and bring the mixture to a boil. The aromas will be incredible!
- Reduce the heat to medium-low and return the browned chicken to the pot. Let it simmer for another 10 minutes, allowing the chicken to absorb the flavors from the sauce.
- Right before serving, stir in the heavy cream, parmesan cheese, and parsley. This is where the magic happens! The sauce should become creamy and luscious. Taste and adjust with more salt and pepper as needed.
- Finally, serve the chicken and sauce over your warm mashed potatoes. It’s best to make the mashed potatoes right before serving so they’re fluffy and warm.
Notes
When storing leftovers, keep them in an airtight container in the fridge for up to three days. Reheat gently on the stovetop. You can also prepare the sauce a day in advance; just reheat it before serving.