For the Chicken:

• 4 white meat chicken cutlets
• Salt, to taste
• Pepper, to taste
• Garlic powder, to taste
• 2 tablespoons olive oil

For the Mushroom Sauce:

• 1 onion, diced
• 2 cups mixed mushrooms, sliced
• 2 tablespoons olive oil (for the roux)
• 3 tablespoons flour
• ½ cup warm chicken stock
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Prepare the Chicken:

• Preheat the oven to 375°F (190°C) or preheat your grill.
• Season the chicken cutlets with salt, pepper, garlic powder, and olive oil.
• Bake the cutlets in the oven for 20-25 minutes or grill them until fully cooked. Set aside.

Sauté the Mushrooms and Onions:

• In a pan, heat a little olive oil over medium heat.
• Add the diced onion and sliced mushrooms and sauté until soft and caramelized, about 5-7 minutes. Remove from the pan and set aside.

Make the Roux:

• In the same pan, add 2 tablespoons of olive oil and heat on low.
• Slowly stir in 3 tablespoons of flour and cook the mixture for about 3 minutes, until it is foamy and lightly golden.

Add Chicken Stock:

• Gradually whisk in the warm chicken stock to the roux, stirring continuously until the sauce thickens.

Finish the Sauce:

• Add the sautéed mushrooms and onions back into the sauce.
• Stir in chopped parsley and season with salt and pepper to taste.

Serve:

• Serve the baked or grilled chicken cutlets with the mushroom sauce poured over the top.