Directions

1. Marinate the chicken. No time? Just salt and pepper it. Slice or quarter the mushrooms and set aside. Mix vinegar, wine, and mustard and set aside.

2. Put the olive oil in a stainless steel skillet over medium flame. Add bay leaf, just a small dash of red pepper flakes (this is not meant to be a spicy dish), and add grated or minced garlic. Let the garlic and herbs cook a bit but don’t let them brown—we are just infusing the olive oil. Once the oil is hot add the chicken cutlets. Pan fry on both sides until there are some browning marks. Remove the chicken cutlets to a side plate.

3. Add the wine, mustard, and vinegar mix to the pan to deglaze. Make sure you scrape all the bits from the pan bottom (this is why I like to use stainless steal—there are more bits!). Add the mushrooms and cook until they get a bit tender (you may want to cover the pan a few minutes).

4. Lower the flame so that the mushrooms and sauce are not too hot. Stir the heavy cream to blend well with the mushrooms (too hot and the cream may break).

5. Return the cooked chicken cutlets (and any juices) to the pan and flip them so that they are coated with the sauce if there isn’t enough room to submerge them. Cook on very low flame to reduce very slightly.

6. Taste and adjust salt and black pepper as needed. Serve with more of that crusty bread.