• 2 tablespoons butter
  • 1 lb. white button or cremini mushrooms, sliced thick
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 chicken cutlets, about 1/2 inch thick (about 6 ounces each)
  • 1/2 cup chicken broth
  • 1 1/2 cups heavy cream
  • 2 teaspoons Worcestershire Sauce
  • 1/2 teaspoon marjoram (or oregano)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, snipped


  1. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and cook until golden brown.
  2. Reduce the heat to low, then add the garlic. Cook for 1 minute, stirring constantly. Plate the mushrooms and garlic.
  3. Heat the olive oil in the skillet over medium heat. Add the chicken and cook until brown on both sides and cooked through. Plate the chicken.
  4. Add the chicken broth to the skillet, stirring to loosen any brown bits from the bottom. Let it reduce for a few minutes, then add the cream, Worcestershire Sauce, marjoram, onion powder, and pepper. Bring to a gentle boil, then reduce to a simmer. Let it simmer for 10 minutes or until it is reduced by half.
  5. Return the mushrooms and chicken to the skillet. Warm for 2-3 minutes. Sprinkle with fresh thyme and fresh rosemary before serving

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