Take a large sauté pan and place it on medium heat. A minute later add 1 tbsp of oil and when it heats up add 4 of the cutlets. Season with salt and pepper, place the lid of the pan and cook for about 5 minutes per side. Remove from fire to a dish and cover to keep warm and repeat for the remaining cutlets.

In the same pan on high heat add the remaining 1 tbsp of oil and a minute later add the mushrooms and the thyme. Toss and sauté for about 6 minutes until browned. Add the flour and stir for a minute. Then add the broth and the Commandaria and simmer until reduced to 2/3 and to thicken a bit, for about 2 minutes

Turn off the heat and add the butter to melt, then add the chicken cutlets and toss to get well coated.