Chicken Paillards with Mushroom Cream Sauce

Cut chicken breasts horizontally almost all the way through. Open like a book. Place inside a Ziploc gallon bag. Do not seal the bag. Using a meat pounder, beat the chicken from the center pushing out to all sides until chicken is 1/4 inch thick. Remove from the bag and slice in half to make to equal pieces. Sprinkle with salt and pepper on one side. Continue doing the same to remaining 3 pieces of chicken.

Heat one tablespoon butter and one tablespoon olive oil in heavy skillet until bubbly and melted. Swirl together to mix. Add in 2-4 paillards (seasoned side down) and let cook for 2 minutes. Season the side facing up with more salt and pepper. Flip and allow to brown on the other side for about 2 minutes. Remove meat to plate. Continue with remaining chicken, adding more butter and olive oil if needed.

After all meat is removed, add shallots and mushrooms to cook, stirring often until mushrooms are browned. Add garlic and cook for one minute. Add mustard and cream and stir for a couple of minutes, allowing the sauce to thicken. Add in dried thyme. Taste for seasoning and add more salt and pepper if needed. Spoon over paillards and serve!