Creamy Mushroom Chicken Skillet

Method

1. Slice each chicken breast horizontally to create two thin cutlets. Place a piece of plastic wrap over the chicken and gently pound to an even thickness of about ½ inch. Season both sides with ½ teaspoon of the salt and the pepper.
2. Put the flour in a shallow dish. Lightly dredge each chicken piece on both sides, shaking off any excess. Set aside on a plate or parchment-lined baking sheet.
3. Heat a large heavy skillet (like a 12-inch cast iron) over medium-high heat. Add 1 tablespoon of olive oil. When the oil is shimmering, add two chicken pieces (they should not touch). Sear until golden brown and the internal temperature reaches 160°F, about 2–3 minutes per side. Transfer to a plate and cover loosely with foil.
4. Add the remaining 1 tablespoon of oil and repeat with the remaining two chicken pieces. Transfer to the same plate and cover.
5. Reduce the heat to medium. Add the butter, mushrooms, shallot, garlic, and the remaining ¼ teaspoon of salt. Cook, stirring occasionally, until the mushrooms soften, release their liquid, and then begin to brown, about 10 minutes. Transfer the mushrooms to a plate or bowl (or place them over the chicken).
6. Pour the chicken broth into the skillet, scraping the bottom to loosen any browned bits. Whisk in the Dijon mustard and sherry vinegar. Let the mixture simmer until reduced by half, about 3 minutes, whisking now and then.
7. Slowly pour in the heavy cream while whisking constantly. Return the chicken and mushrooms to the skillet. Cook for 1–2 minutes, turning the chicken to coat it in the sauce, until everything is heated through.
8. Sprinkle with fresh thyme. Serve immediately over mashed potatoes or rice, spooning extra cream and mushrooms on top.