1tablespoonchopped fresh thyme or 1 teaspoon dried
½cupgrated Parmesan cheeseplus more to serve
Hot cooked pasta or rice to serve, optional
¼cupchopped fresh parsley
Combine the flour, salt and pepper in a shallow bowl
Heat the olive oil in a very large skillet over medium high heat. Dredge the chicken cutlets in the flour mixture. Once the oil is hot, cook the cutlets in the pan for about 3 minutes on each side until they are golden brown, and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
Turn the heat down to medium and add the mushrooms, onions and the garlic. Cook, stirring frequently, for about 7 minutes, until any liquid that the mushrooms have released has evaporated, and they are tender and lightly browned. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the cream, thyme and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
Tuck the chicken back in the pan, with any juices that may have collected on the plate, making sure the chicken is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
Either serve the chicken over the hot pasta or rice, or transfer it to its own serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.