00:00It's this dish that usually takes about an hour to make.
00:03I can name that tune in about 15 minutes.
00:05I'm going to start by seasoning these up.
00:06Just a little salt, pepper, a little lemon pepper, paprika.
00:10Going to go in with some olive oil.
00:12Just want to develop some good color on that first side
00:15to help start our flavor base of our sauce.
00:18Once you can tell that it started to cook up the sides,
00:21then we're going to flip.
00:22But I'm going to flip it over and go about another minute.
00:24Color equals flavor to our drippings.
00:26I'm going to add in some butter, some onion,
00:28a little pre-chopped fresh garlic.
00:30This just takes about a minute for those onions to start softening.
00:33And then I'm going in with some mushrooms.
00:35You're going to cook this until the mushrooms have cooked down.
00:37I'm going to go in with a little bit of flour.
00:39Let that cook for about 30 to 45 seconds.
00:41And then end with some chicken broth.
00:43When you think of like some soulful smothered food,
00:46you think of indulgence.
00:48So I'm also going to go in with some heavy cream.
00:49Now I'm going to place our chicken back in
00:51and let it simmer for just about five minutes.
00:53Good little chicken cutlet with plenty of sauce
00:56because we got to smother it.
00:57It does not look like a 30-minute dinner, I can tell you that.
01:00Cuts like butter.
01:04Mmm.
01:05My God, that's good.
01:06It tastes like a slow Sunday dinner,
01:08but fast enough to eat on a busy Tuesday night.
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