Serve on heated plates. Impressive!
Place flour, salt, pepper and the chicken cutlets in a large Ziploc bag. Shake, remove from bag and shake each cutlet again to remove excess flour. Transfer to a plate. Heat a skillet coated with olive oil spray over medium heat. Cook chicken until lightly browned on both sides, about 2 minutes per side, turning once. Transfer to a warm plate. Note: They’ll be light brown in color. The sauce will produce a rich-looking entrée. Using the same pan, add the olive oil and increase the heat to medium-high. Add the mushrooms and sauté for 2-3 minutes or until soft. Remove and place with cutlets. Note: if the mushrooms need more cooking liquid, add a small amount of chicken stock (from cube or packet). Using the same pan (easy clean-up), turn heat to high, add balsamic vinegar and water and stir with wooden spoon or heat-resistant spatula to loosen any brown bits. Liquid will come to a boil, and as it reduces, it will thicken slightly. Return cutlets and mushrooms to the pan and reduce heat. Let mixture simmer for 1-2 minutes. Using warm dinner plates (impressive), place half of heated Faux Mashed Potatoes on each plate along with half the steamed green beans drizzled with extra virgin olive oil. Arrange cutlets on top of “potatoes” and ladle with sauce. Garnish with parsley.