Active time for this recipe is 30 minutes and the total time is also 30 minutes. It makes 4 servings. The nutrition profile includes being sesame-free, diabetes-appropriate, nut-free, soy-free, high-protein, and egg-free.

Ingredients include 4 (4-ounce) chicken cutlets, 1/2 teaspoon salt divided, 1/2 teaspoon ground pepper divided, 1/3 cup all-purpose flour, 3 tablespoons extra-virgin olive oil divided, 1 (8-ounce) package cremini mushrooms sliced, 1/2 cup thinly sliced shallot, 1 tablespoon thinly sliced garlic, 2 teaspoons fresh thyme leaves plus more for garnish, 3 tablespoons balsamic vinegar, 3/4 cup unsalted chicken broth, 1 1/2 ounces reduced-fat cream cheese softened, and 1 teaspoon Dijon mustard.

To make this recipe, sprinkle the chicken evenly with 1/4 teaspoon each salt and pepper. Dredge the chicken in the flour, pressing to adhere and shaking off excess flour. Cook the chicken in oil until golden brown on both sides. Remove the chicken from the skillet. In the same skillet, cook the mushrooms in oil until golden. Stir in the shallot, garlic, and thyme. Add vinegar and cook until absorbed. Add broth, cream cheese, mustard, salt, and pepper. Return the chicken to the pan and cook until warmed through. Garnish with thyme leaves if desired.