10 oz baby bella mushrooms
2 portobello mushrooms
8 oz sliced white button mushrooms
4 6 oz skinless, boneless whole chicken cutlets
¼ tsp salt
¼ tsp ground black pepper
4 tsp canola oil (divided)
1 tsp dried thyme
¼ cup water
1 Tbsp all-purpose flour
½ cup fat-free sour cream
Tip: Any mushrooms may be used, must equal 12 cups
- Prepare mushrooms: wipe the baby bell mushrooms with a wet paper towel. Trim and discard the ends and thinly slice each mushroom. Next, clean the Portobello mushrooms by removing and discarding each stem. Use a spoon to scrape the black gills from the underside of each mushroom; discard gills. Slice each Portobello in half and then thinly slice each half vertically. Halve any white mushroom halves that are much larger than the others.
- Season chicken with ¼ tsp salt plus a dash of pepper. Add 2 tsp oil to a large nonstick saute pan or a large Dutch oven. Warm over medium-high heat and add chicken cutlets. Saute until both sides of chicken are golden, about 8 to 10 minutes. Transfer chicken to a plate and reserve.
- Add remaining 2 tsp oil to the pan, continuing to cook over medium-high heat. Add all of the mushroom slices, stirring frequently, until mushrooms are softened. Stir in pepper, thyme, and water. Use tongs to place chicken back into the pan. Increase heat to high; when boiling, cover with a lid and reduce to medium heat. Cook until chicken is done (165 F in the most center point of the chicken), about 15 minutes.
- Transfer chicken to a plate or platter. Pour mushroom sauce over chicken and serve.