Cheesy Portobello Chicken Cutlets with Broccoli

Directions

1Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season chicken with ¼ teaspoon each salt and pepper and add to the pan. Cook, flipping once, until golden and an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a plate.

2Reduce heat to medium. Add 2 teaspoons of oil and broccoli to the pan. Cook, stirring occasionally, until browned, about 5 minutes. Add water, cover, and cook until tender, about 5 minutes more. Transfer to the plate with the chicken.

3Add the remaining 1 teaspoon oil, onion and mushroom to the pan. Cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Stir in vinegar, Worcestershire, mustard, thyme, the remaining ¼ teaspoon of each salt and pepper, and any accumulated chicken juices from the plate. Cook, stirring and scraping up any browned bits, for 1 minute.

4Meanwhile, position rack in the upper third of oven; preheat broiler to high.

5Return the chicken to the pan and spoon the mushroom mixture on top. Arrange the broccoli around the chicken. Top with cheese. Broil until the cheese is golden brown, 1 to 2 minutes. Serve topped with parsley and/or more thyme, if desired.