INGREDIENTS
3
boneless, skinless chicken breasts, cut diagonally into ½” thick cutlets
salt and pepper
1 qt
cold water (4 cups)
1/4 cup
granulated sugar
1/4 cup
salt
12 oz
crimini and white mushrooms, sliced thick
2 tbsp
unsalted butter, divided
2 tbsp
olive oil, divided
2
garlic cloves, minced
2
large shallots, sliced thin
1 cup
low sodium chicken broth
1/2 cup
dry Riesling Wine
1/2 cup
heavy cream
2
large springs of fresh thyme
1 tsp
Dijon mustard
1 tsp
arrowroot or cornstarch, dissolved in ½ cup chicken broth