Instructions
Place the chicken breasts on a cutting board and slice them horizontally down the center to create thin cutlets. Cut each piece in half to make 8 smaller cutlets. Sprinkle the chicken on both sides with ½ teaspoon of salt and ¼ teaspoon of pepper. Place the flour in a bowl and lightly dredge each side of the chicken with flour.
Melt the bacon grease in a large skillet over medium high heat. When it is hot, add half of the chicken to the pan. Cook for 3 minutes, then turn over and cook another 2 minutes. Be careful not to overcook, as it will dry out quickly. Transfer the cooked chicken to a baking dish and cover with foil to keep warm. Repeat with the remaining chicken.
Add the butter to the drippings in the hot skillet and when it melts add the mushrooms. Sprinkle with thyme and the remaining salt and pepper. Saute until tender, about 4 minutes. Add the wine or chicken stock and simmer about 3 minutes, until it has thickened slightly and reduces to about half. Sprinkle with parsley and then pour the mushrooms and the sauce over the chicken in the baking dish. Enjoy!
Notes
In this recipe, the fresh thyme and parsley contribute in a big way to the final result. I’ve made this recipe with dried Italian seasonings (substituting 1 teaspoon dried herbs) when fresh herbs aren’t in the house, and the chicken is still tasty that way, but I do recommend fresh if at all possible.
