One Pan Creamy Mushroom Chicken

To prepare the chicken

1. Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts
2. Lay the chicken breast flat on a chopping board.
3. Use a large sharp knife to cut sideways through the breast.
4. Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
5. Carefully cut through until you have two plump cutlets.
6. If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
7. Add the flour to a shallow dish.¼ cup all-purpose flour
8. Season the chicken cutlets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the flour yet)½ tsp kosher salt½ tsp black pepper

To cook the dish

1. Heat the olive oil in a heavy skillet or frying pan, over medium-high heat. Once shimmering, add the butter and the chicken cutlets to the pan.2 tbsp olive oil1 tbsp butter
2. Cook chicken for 4 minutes per side, until golden brown. Remove the cutlets to a plate, tent with foil, and set aside.
3. Turn the heat up to high and add the mushrooms to the pan, cook for 3-4 minutes until they are browned.2 cups / 250 g sliced mushrooms
4. Remove the mushrooms from the pan. (I put them on the same plate as the chicken)
5. Turn the heat on the pan to low, add the butter and the chopped onion, stir well and cook for 2-3 minutes until softened.1 tbsp butter1 small onion,
6. Add the garlic and two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 5)2 garlic cloves,
7. Slowly whisk in the chicken broth and sherry (if using).¾ cups / 180 ml chicken broth/stock2 tbsp dry sherry
8. Bring to a simmer and cook gently for a minute.
9. Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups / 300 g heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp black pepper
10. Add the chicken and mushrooms back into the pan, plus any collected juices. Simmer together for another 4 minutes until the sauce has thickened, and the chicken is heated through.
11. Season to taste and serve.