By Anne Quinn Corr

Yield: 5 servings

Ingredients:
4 boneless and skinless chicken breasts
(chicken cutlets)
1/4 cup flour
salt and pepper to taste
3 tablespoons clarified butter, divided
2 cups black trumpets
1/4 cup white wine
1 1/2 cups chicken stock
Several sprigs fresh thyme
1 tablespoon soft butter
Minced parsley for garnish

Directions:

Pound out the cutlets so they will cook evenly. Combine the flour and salt and pepper in a cake pan and dredge each cutlet in the mixture, shaking off the excess. Heat 2 tablespoons of the clarified butter in a pan, and when it is hot, add the chicken cutlets and sauté until nicely browned, about 3-4 minutes on each side. Remove them from the pan and hold in a warm oven while you make the sauce. Add the additional 1 tablespoon of clarified butter to the sauté pan and add the black trumpets, cooking them until they soften a little. Add the wine, the chicken stock, and 2 sprigs of thyme. Cook over a high heat until the liquid reduces by half. Whisk in the softened butter at the end of the cooking time, and season to taste with salt and pepper. Remove the cooked thyme. Top with minced parsley and a fresh thyme.