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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Chicken Cutlets With Herbed Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions