Chicken Cutlets Smothered in Mushroom Cream Gravy

When you have boneless skinless chicken thighs the most luscious umami dish you can imagine is just a simple one pan recipe, taking only 25 minutes. An umami feast and so easy!

Sear the chicken cutlets and set aside. Saute the mushrooms with garlic and shallots until they are seared and simmering in their own juices. Add a bit of chicken bone broth to deglaze, along with a bit of Sherry or white wine. When reduced and intensely aromatic, add cream, Dijon mustard and peas. Add back the chicken cutlets and fresh thyme, simmer until tender. This is your ticket to Umami City any night of the week. Enjoy!


6 to 8 boneless skinless chicken thighs, trimmed into cutlets
1 pound brown cremini mushrooms, cut into thick slices
2 – 4 shallots (depending on size) or 1 large onion, minced

8 ounces petite peas
4 – 5 garlic cloves, crushed
1/2 cup chardonnay
1/2 cup Marsala or Sherry
1/2 cup chicken broth (bone broth)
1 1/2 cups cream
1/4 cup extra virgin olive oil
2 oz butter (1/2 stick)
20 thyme stems, leaves removed
1/2 teaspoon Spanish paprika
1 tablespoon porcini powder, (just buy dried porcini at the market and grind to a powder, optional)
2 teaspoons salt, 1 1/2 teaspoons for the chicken, 1/2 teaspoon for the mushrooms
1 1/2 teaspoon black pepper
1/4 cup Dijon mustard
1 teaspoon lemon zest


Salt and pepper both sides of the chicken cutlet.  

Using a 12 inch cast iron pan, on medium high heat, sear both sides of the chicken cutlets in the olive oil, 5 or 6 minutes.  Set aside to cool, covered.

In the same pan, add the butter to the existing oils and on medium to high heat, saute the shallots or onions until they are opaque.  

Now add the mushrooms and garlic, saute until the mushroom slices are seared and very browned, about 12 minutes.  

Now add the salt and pepper reserved for the mushrooms, and the porcini powder (optional).

Add the chicken broth and the white wine at the same time to deglaze, about 30 seconds.  

Add the Marsala or Sherry, Dijon and the cream, stir well until all liquids are simmered and blended.  This gravy should be a gorgeous creamy patina.

Add back the chicken, lemon zest, peas and paprika.  Turn the temperature to low medium, cover loosely and simmer until the chicken is tender, about 5 minutes.  

Serve hot on both rice and pasta, especially Tagliatelle and Pappardelle. Enjoy!