Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 8 oz baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/4 cup dry sherry
  • 1 cup low-sodium chicken broth
  • 3/4 cup half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 6 oz Muenster cheese, thinly sliced or shredded
  • 1 pinch paprika

Instructions:

  1. Pat the chicken cutlets dry. Mix the flour, salt, and pepper in a shallow bowl. Dredge each piece of chicken, shaking off any excess.
  2. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown—do not cook through. Remove chicken to a plate.
  3. In the same skillet, add the remaining oil and sauté the mushrooms until they release their moisture and turn a deep brown.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the dry sherry, scraping the bottom of the pan to release the browned bits (fond), and simmer until the liquid is reduced by half.
  6. Lower the heat to medium. Stir in the chicken broth and half-and-half.
  7. Whisk in the Parmesan cheese until the sauce is smooth.