Step 1

To make the mushrooms, melt a tablespoon of light butter in a large sauté pan over medium-high heat. When the butter is melted, add the sliced mushrooms and stir to toss in the butter before spreading across the surface of the pan. Cook, stirring occasionally, for 5-6 minutes until the mushrooms are softened and golden around the edges. Sprinkle with the parsley, thyme, salt, and pepper and add the minced garlic. Stir together and cook for another 30-60 seconds until the garlic is fragrant. Remove the contents of the pan to a side plate and cover to keep warm.

Step 2

To make the chicken, stir together a tablespoon of flour and ½ teaspoon each of salt, pepper and garlic powder in a small dish. Place the chicken cutlets in a mixing bowl or zip-top bag and sprinkle with the seasoned flour. Stir the cutlets or shake in the bag until the chicken is coated. Place the sauté pan back on the burner and drizzle with a tablespoon of olive oil. Bring the pan over medium-high heat until the oil is hot. Lay the chicken cutlets in the pan in a single layer and cook for 4-5 minutes until the bottom is golden. Flip the chicken cutlets and cook for another 4-5 minutes until the chicken is cooked through. Remove the chicken to a side plate and cover.

Step 3

To make the gravy, add the three tablespoons of light butter to the sauté pan and bring over medium-low heat until melted. Add the flour and whisk to combine (it will make sort of a paste – don’t worry about anything stuck to the bottom of the pan from previous steps, it will come up when you add liquid). Whisk in the broth a little at a time, stirring to combine as you go so that the flour dissolves into the broth and you scrape up anything stuck to the pan. Add the Better Than Bouillon and the Gravy Master sauce and whisk into the sauce. Raise the heat to bring the sauce to a boil, stirring regularly, and then reduce the heat to low to simmer. Simmer uncovered for a few minutes until the gravy thickens.

Step 4

To finish the dish, add the mushrooms back into the gravy in the pan and stir to mix into the sauce. Add the chicken cutlets along with any juices on the side plate and spoon some gravy over the top of them. Cover the pan partially with a lid set slightly askew, and leave the burner on low for five minutes until warmed through. Sprinkle with a bit of chopped fresh parsley before serving. Each serving is one chicken breast cutlet and a little over ½ cup of mushrooms and sauce.