Chicken Cutlets with Herbed Mushroom Sauce

Place each piece of chicken between plastic wrap and flatted to 1/4 inch thickness.

Sprinkle salt and pepper on both sides of chicken

Add flour to shallow dish and add thyme and rosemary. I grind the herbs in a coffee grinder first.

Dredge chicken in flour mixture and shake off excess. Chicken should be evenly but lightly coated.

Add olive oil to large skillet over medium-high heat. Cook cutlets 2 to 3 minutes per side until done. Set aside and keep warm.

Add mushrooms to pan and saute stirring up browned bits for 4-5 minutes.

Stir in vinegar and cook until liquid evaporates.

Add chicken broth and sage leaves. Boil until liquid is reduced to about 1/4 cup.

Remove from heat, discard sage leaves then stir in Dijon mustard.

Spoon mushrooms and sauce over cutlets and serve.