Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken with Mushrooms 3.2 (210) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 29, 2021 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Chicken cutlets are sautéed with button mushrooms for a quick and delicious one-skillet meal. Ingredients ¼ cup all-purpose flour 1 ½ pounds chicken cutlets Salt and pepper 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 2 tablespoons fresh thyme leaves, chopped 1 pound button mushrooms, trimmed and quartered ¼ cup dry white wine ¼ cup chicken broth ¼ cup chopped fresh parsley Directions Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil. Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes. Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley. Andrew Purcell Print