This Italian classic pairs thin chicken breast cutlets, lightly dredged in flour and pan-fried, with mushrooms in a rich chicken-stock sauce. Serve with cooked pasta or mashed potatoes for an elegant dinner.
Season the thinly sliced chicken breast with salt and dredge it in flour, shaking off the excess.
Melt some of the butter in a skillet. Pan-fry the chicken slices until golden on both sides, then transfer them to a plate.
Cook the mushrooms in the same skillet until they release their liquid and lightly brown.
Add the chicken stock and simmer for a few minutes until the sauce thickens. Return the chicken to the sauce and cook over low heat for a few more minutes. Stir in the remaining butter and parsley just before serving.
Important: After adding the chicken stock, simmer the sauce for a few minutes until it thickens before serving. Note: If the chicken is not sliced thinly, the center may remain undercooked; gently pound it to an even thickness. Allergens: contains wheat (gluten) and dairy.
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