Ingredients:

3 Chicken Breasts (cut in half to make thin cutlets, now you have 6 cutlets)

1/2 shallot (chopped fine)

1 tbs minced garlic

6 tbs butter

1 cup chicken broth + 2 tbs for deglazing pan

2 tbs Frenchs Dijon Mustard

2 tbs poultry seasoning

1/2 cup flour

1/2 cup mushrooms

1/2 cup heavy cream

3 tbs olive oil

salt and pepper

Angel Hair pasta

1 cup shredded mozzarella

Directions:

1. Preheat oven to 350 degrees

2. Mix together flour, poultry seasoning and a pinch of salt and pepper.

3. Dredge your chicken cutlets on all sides in the flour mixture and set aside.

4. Over medium heat, Melt 3 tbs of butter in your cast iron skillet with 1 tbs of olive oil. Add 3 of your flour coated chicken cutlets, only do three at a time so there is space between each cutlet. You don’t want them all squished in the pan. Sear until golden and then flip to the other side. add more olive oil and repeat with the rest of the cutlets until all have been browned on both sides. About 3/4 min per side. Set aside on a paper towel coated plate.

5. In a large pot, boil water with a tbs of olive oil and cook your angel hair according to package, drain and toss in olive oil and set aside. Just a tip, when you put your pasta in the pot stir frequently, as soon as its added to the water so it doesn’t stick together or to the bottom of the pot. The olive oil also helps with that.

6. Splash your pan with a couple of tbs of chicken broth and scrape any bits stuck to the bottom with your spatula. the liquid should mostly evaporate.

7. Add the remixing butter the the pan with your chopped shallots and minced garlic. Stir and sauté until fragrant. About 2 minutes.

8. Pour in your 1 cup chicken broth and then whisk in the dijon mustard until completely incorporated, no lumps.

9. Toss in the mushrooms and bring to a simmer. Stirring throughout.

10. Mix in the heavy cream, stirring and bringing to a simmer for a couple of minutes. Stir so it doesn’t stick to the bottom. Sprinkle with salt and pepper to taste.

11. Place ALL the chicken cutlet back into the skillet with the mustard cream sauce and spoon sauce on top of the chicken.

12. Sprinkle each piece of chicken with shredded mozzarella and place in oven to bake for about 10 min or until the tops are bubbly and golden.

13. Once the chicken is done baking, Add your pasta into the skillet and spoon the sauce on top of the noodles, toss until they are all Coates. You can also place noodles on your plate, top with a chicken cutlet and then spoon the sauce on top. Whichever is easier for you!