Chicken and Mushrooms in Creamy Sauce

Season the chicken cutlets with salt, black pepper, Italian seasoning, and thyme.

Heat two tablespoons of olive oil over medium-high heat in a large skillet. Add chicken and cook for about 3 minutes per side without flipping. Once browned, transfer the chicken to a plate and cover to keep it warm.

Reduce the heat to medium, add butter, and melt. Then add the onion and saute until tender, about 5 minutes. Add the mushrooms and garlic to the pan and continue cooking until they have softened, about 4 minutes.

Add rosemary, chicken broth, flour, Dijon mustard, and Worcestershire sauce in a medium bowl. Whisk until there are no lumps, and pour into mushrooms and onions.

Bring to a boil, reduce the heat to low, and let simmer for 5 minutes.

Whisk in heavy cream until well combined.

Add the cooked chicken back to the skillet. Cook for 1-2 minutes until chicken is warmed through.