Instructions

• Preheat the oven to 350°F (175°C) and have a 13" x 9" baking dish ready.
• Prepare aromatics and vegetables: mince 4 garlic cloves, chop ½ medium yellow onion, and slice 6 oz white mushrooms.
• Mix ½ cup whole milk and 2 teaspoons cornstarch in a small cup or bowl until smooth; set aside.
• Put ¼ cup all-purpose flour in a shallow dish. Slice each of the 2 large chicken breasts in half lengthwise to make 4 cutlets. Season both sides of each cutlet with ½ teaspoon salt and ¼ teaspoon black pepper, then dredge each piece in the flour, shaking off excess.
• In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon unsalted butter and heat until the butter is melted and the fat is shimmering.
• Add the floured chicken cutlets to the skillet and brown on both sides until golden (about 3–4 minutes per side). Remove the browned cutlets from the skillet and set them on a plate.
• Reduce heat to medium. Add the chopped onion and minced garlic to the same skillet and sauté, stirring, until the onion is almost translucent (about 2–3 minutes).
• Add the sliced mushrooms and ½ teaspoon dried thyme to the skillet. Sauté, stirring often, for 4–5 minutes, until the mushrooms soften.
• Pour in ¾ cup chicken broth and use a wooden spoon to scrape and loosen any browned bits from the bottom of the skillet (deglaze the pan).
• Stir the milk–cornstarch mixture again, then pour it into the skillet. Simmer the sauce, stirring occasionally, until it thickens slightly.
• Arrange the browned chicken cutlets in the prepared 13" x 9" baking dish.
• Pour the mushroom sauce over the chicken. Use tongs to move the chicken so the sauce coats the top and reaches the bottom of the dish.
• Place 6 to 8 slices of Muenster cheese over the chicken and sauce (use 6 slices for less cheese, 8 for more).
• Bake in the preheated oven for 10–15 minutes, or until the cheese is melted and the sauce is bubbling around the edges.