Chicken Cutlets With Creamy Mushroom Gravy

• 1/2 cup flour
• 1 1/2 teaspoons dried thyme (rubbed between fingers)
• 1/2 teaspoon allspice
• 1 teaspoon salt
• pepper
• 4 large boneless skinless chicken breasts, pounded slightly thin
• 1 tablespoon oil
• 3 tablespoons butter (or use 1/4 cup butter)
• 1 lb button mushroom, sliced
• 1 medium onion, chopped
• 1 tablespoon chopped garlic (optional)
• 1 cup whipping cream
• 1 -2 tablespoon grated parmesan cheese (or to taste)
• 1 cup chicken broth

1. Flatten chicken breasts slightly between two pieces of plastic wrap.
2. In a small bowl, combine flour, 1 teaspoon thyme, allspice, salt and pepper (set aside about 1 heaping tablespoon flour).
3. Rinse the chicken in cold water, pat dry with paper towel.
4. Coat the chicken with flour mixture.
5. In a heavy large skillet oven medium heat melt the butter with olive oil.
6. Add the chicken and brown for about 3-4 minutes on each side; transfer to a plate.
7. At this point you can deglaze with white wine if desired.
8. Add in sliced mushrooms, onion, garlic (if using) and remaining 1/2 teaspoons dried thyme; saute until mushrooms are brown (about 5 minutes).
9. Mix in reserved 1 tablespoon flour; cook 1 minute.
10. Add in the whipping cream, grated Parmesan cheese and chicken broth; bring to a boil and stir occasionally.
11. Return the chicken and any juices to the skillet.
12. Reduce heat to medium-low and simmer uncovered until the chicken is cooked through and the gravy thickens slighty (about 5-8 minutes).

flour, thyme, allspice, salt, pepper, chicken breasts, oil, butter, button mushroom, onion, garlic, whipping cream, parmesan cheese, chicken broth

Taken from www.food.com/recipe/chicken-cutlets-with-creamy-mushroom-gravy-141217 (may not work)