Seared chicken cutlets with a creamy mushroom sauce, served with potatoes or rice, is a quick and simple meal that looks as good as it tastes.
4 (5 to 6 oz.) chicken cutlets
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/3 cup all-purpose flour
4 Tbsp. unsalted butter, divided
(8 oz.) pkg. sliced cremini mushrooms
1 large shallot, finely chopped (about 1/3 cup)
2 cloves garlic, minced
3/4 cup chicken broth
1/2 cup heavy whipping cream
1 tsp. Dijon mustard
1/4 cup finely grated Parmesan cheese
Tbsp. minced fresh chives
Sprinkle the chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Discard any remaining flour.
Heat 2 tablespoons butter in a large skillet over medium-high. Cook 3 to 4 minutes on each side until golden brown and cooked through. If needed, brown the chicken in 2 batches.
Transfer the chicken to a plate and lightly tent with aluminum foil to keep warm.
Melt 2 tablespoons butter in pan over medium; add mushrooms and shallot. Cook until mushrooms are browned and have released their liquid, about 6-7 minutes. Add the garlic and cook 1-2 minutes longer, until fragrant.
Stir in chicken broth.. Bring to a simmer and cook until liquid has reduced by half, about 10 minutes. Stir in cream and cook 5-6 minutes longer until thickened slightly.
Reduce heat to low and whisk in mustard. Stir in cheese until melted and smooth. Add chicken back to sauce and cook for 3-5 minutes until chicken is coated and warmed through.
Sprinkle with chives and serve.
Recipe and Photo Credit is Southern Living see more here.
Southern Living has always been my favorite go-to for good recipes and ideas.
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