Chicken Cutlets With Herbed Mushroom Sauce Recipe

Name: Chicken Cutlets With Herbed Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-oz.) skinned and boned chicken breasts; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup all-purpose flour; 2 tablespoons chopped fresh thyme; 2 teaspoons chopped fresh rosemary; 1/4 cup canola oil, divided; 1 (8-oz.) package fresh button mushrooms, quartered; 2 tablespoons red wine vinegar; 1 1/2 cups reduced-sodium chicken broth; 2 fresh sage sprigs; 1 teaspoon Dijon mustard; 3 tablespoons butter; Garnish: fresh thyme sprigs

Servings: persons

2 (8-oz.) skinned and boned chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/4 cup canola oil, divided
1 (8-oz.) package fresh button mushrooms, quartered
2 tablespoons red wine vinegar
1 1/2 cups reduced-sodium chicken broth
2 fresh sage sprigs
1 teaspoon Dijon mustard
3 tablespoons butter
Garnish: fresh thyme sprigs

1
Halve each chicken breast lengthwise to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Discard plastic. Sprinkle salt and pepper over both sides of chicken. Place flour in a shallow dish, and stir in chopped thyme and rosemary. Dredge chicken in flour mixture; shake off excess. Cook 2 cutlets in 4 1/2 tsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until done. Remove cutlets from pan, and repeat procedure with 4 1/2 tsp. oil and remaining 2 dredged cutlets. Add remaining 1 Tbsp. oil to drippings in skillet; add mushrooms, and saute over medium-high heat 4 to 6 minutes or until browned and all moisture evaporates. Stir in vinegar, and cook, stirring occasionally, 1 to 3 minutes or until liquid evaporates. Stir in broth and sage; bring to a boil. Boil until liquid is reduced to about 1/4 cup. Remove from heat; stir in mustard. Whisk in butter, 1 Tbsp. at a time. Spoon sauce over cutlets.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (8-oz.) skinned and boned chicken breasts, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 cup all-purpose flour, and more.

Yes, Chicken Cutlets With Herbed Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Cutlets With Herbed Mushroom Sauce

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