Chicken Cutlets with Mushroom Sauce

The china is from a set we bought when we got married 57 years ago
   A quick, easy way to fix chicken is to pound boneless  chicken breasts and sauté quickly. This recipe calls for a quick sauté and a mushroom sauce. While I have fixed chicken with mushrooms before this was different in that it called for red wine vinegar, mustard and butter to finish the sauce. We thought it was excellent and I will make it again maybe using chicken thighs for a different taste. Some crusty bread to mop up the sauce with and a green salad are all you need for a quick and easy meal.
Chicken Cutlets with Mushroom Sauce
2 (8 oz.) skinless, boneless chicken breasts
1 teaspoon kosher salt,  
½ teaspoon black pepper
¼ cup flour
2 Tbsp. Chopped fresh thyme
2 tsp. Chopped fresh rosemary
¼ cup cooking oil, divided (about)
1 (8 oz.) package button mushrooms, quartered
2 Tbsp. Red wine vinegar
1 ¼ cups chicken broth
1 tsp. Dijon mustard
2 Tbsp. Butter
 Halve each chicken breast lengthwise to form 4 cutlets. Placing each one between plastic wrap use a rolling pin or flat side of meat mallet and flatten to ¼ inch. 
  Sprinkle with salt and pepper. Put the flour and chopped herbs in a shallow dish or paper plate. Dredge chicken pieces in flour and shake off excess. Brown 2 at a time in large skillet with about 4 tablespoons of the cooking oil over medium high heat 2 to 3 minutes on each side. Add more oil and brown second 2 pieces. Remove and cover with foil to keep warm and add mushrooms to pan with more oil if needed, using the dripping in the pan as part of the oil. Stir and sauté over medium high heat until browned and all moisture evaporates. Stir in red wine vinegar and cook, 1 to 3 minutes or until liquid evaporates. Stir in the broth and bring to a boil. Boil until liquid is reduced to about ¼ of a cup. Remove from heat; stir in mustard. Whisk in butter, 1 Tbsp. at a time. Spoon sauce over cutlets to serve.

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