Pan-Fried Chicken Jägerschnitzel

Step 1

Pat the chicken breasts dry with a paper towel, then place one breast on the cutting board and cover it with plastic wrap or a clean kitchen towel.

Step 2

Using a meat mallet or a heavy skillet, pound the breast gently and evenly from the center outward until it is a uniform 1/2-inch thick, about the thickness of a pencil eraser.

Step 3

Repeat with the second chicken breast, then season both all over with salt and pepper.

Step 4

Place the flour on a shallow plate and dredge each chicken breast so both sides are lightly coated; tap off excess flour.

Step 5

Slice the mushrooms by placing each cap stem-side down and cutting straight down into 1/4-inch-thick slices, like cutting bread.

Step 6

Cut the onion in half from root to tip, then peel away the papery skin and place cut-side down; slice crosswise into thin half-moon rings about 1/8-inch thick.

Step 7

Heat 1 tablespoon of butter in a 12-inch skillet over medium-high heat until it foams and stops sizzling, about 1 minute.

Step 8

Place both chicken breasts into the hot pan and cook without moving them until the underside is golden brown and sounds crispy when tapped with the spatula, about 4 minutes.

Step 9

Flip the breasts using tongs or a spatula and cook the other side until golden and the thickest part reaches 165°F when tested with an instant-read thermometer, about 3 more minutes.

Step 10

Transfer the cooked chicken to a clean plate and tent loosely with foil to keep it warm.

Step 11

Add the remaining 1 tablespoon of butter to the same skillet over medium-high heat, then add the sliced mushrooms and onions in a single layer.

Step 12

Cook, stirring once every 30 seconds, until the mushrooms release their moisture and the onions soften and turn translucent at the edges, about 4 minutes total.

Step 13

Pour in the 0.75 cup of broth, stirring to combine, then bring to a gentle simmer over medium heat, about 1 minute.

Step 14

Return the chicken breasts to the skillet, nestling them into the sauce, and simmer uncovered for 2 minutes to heat through and let flavors meld.

Step 15

Slide each chicken breast onto a plate, spoon the mushroom-onion sauce and broth over the top, and serve immediately.