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Use thin sliced chicken breast (I use Perdue Perfect Portions individually wrapped).
You need to prepare salt.
You need to prepare ground black pepper.
Prepare flour.
Provide dried thyme.
You need dried rosemary.
Provide olive oil.
Use sliced button mushrooms.
You need red wine vinegar.
You need to prepare chicken broth.
Provide fresh sage leaves.
Provide dijon mustard.

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..

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