Step 1

Begin by slicing the chicken breasts lengthwise in half to create 4 cutlets.

Step 2

Then, place the chicken cutlets on a cutting board and cover them with plastic wrap. Using a meat cleaver, pound the chicken to a ½-inch thickness. Set aside.

Step 3

Mix chicken breading together in a medium-sized bowl by combining whole wheat flour, granulated garlic, onion powder, dried thyme, and salt.

Step 4

Dredge the chicken by first rinsing each chicken breast with water and then dredging the chicken through the flour mixture. Make sure the chicken breast is completely covered in the flour mixture.

Step 5

Next, heat a large skillet over medium/high heat. Add 2 tablespoons of butter.

Step 6

When butter is melted and fragrant, add the chicken cutlets to the pan.

Step 7

Sauté each cutlet for 4-5 minutes per side on medium heat, or until golden brown and fully cooked.

Step 8

When the chicken is golden brown on both sides, remove chicken cutlets from the pan. Set aside.

Step 9

Next, add 2 more tablespoons of butter to the same pan.

Step 10

When the butter is melted, scrape the bottom of the pan with a spatula releasing brown bits from the bottom of the pan.

Step 11

Place all of the sliced mushrooms into the pan and sprinkle them with 1/4 teaspoon salt. Toss the mushrooms with the butter.

Step 12

Sauté the mushrooms over medium heat for 6-8 minutes, only tossing every 2 minutes. Sauté until the mushrooms begin to brown.

Step 13

Add the onion and garlic to the pan and sauté the mixture for 3 more minutes.

Step 14

Deglaze the pan with the marsala wine.

Step 15

Then, add the 1 cup chicken broth, balsamic vinegar, and fresh thyme, to the pan and stir everything together.

Step 16

Turn heat to high heat and bring the broth to a boil.

Step 17

When the broth is boiling, turn the heat to medium/low and simmer until the liquid reduces by half. This will take around 10-12 minutes.

Step 18

Drizzle heavy cream into the the pan, whisking the cream into the sauce, and let the mixture simmer for an additional 2 minutes.

Step 19

Whisk 1/4 cup chicken broth and 1 tablespoon corn starch into a bowl and pour it into the pan. The mixture should thicken within 30 seconds.

Step 20

Finally, add the chicken cutlets into the pan and carefully spoon mushroom sauce on top of each chicken cutlet.

Step 21

Let the chicken simmer in the mushroom sauce for 3-5 minutes.

Step 22

Serve alone or over pasta.