Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken cutlets with herbed mushroom sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken Cutlets with Herbed Mushroom Sauce is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Chicken Cutlets with Herbed Mushroom Sauce is something which I’ve loved my whole life.
Chicken Cutlets with Herbed Mushroom Sauce. Chicken and Potatoes with Garlic Parmesan Cream Sauce - Crisp-tender chicken baked to absolute perfection with potatoes and spinach. Skillet Steaks with Gorgonzola Herbed Butter - Nothing beats the sear of a steak cooked in a cast iron skillet!
To get started with this particular recipe, we must prepare a few components. You can have chicken cutlets with herbed mushroom sauce using 12 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Cutlets with Herbed Mushroom Sauce:
- Take 3 thin sliced chicken breast (I use Perdue Perfect Portions individually wrapped)
- Get 1/2 tsp salt
- Get 1/2 tsp ground black pepper
- Take 1/4 cup flour
- Get 2 tsp dried thyme
- Make ready 1/2 tsp dried rosemary
- Make ready 2 tbsp olive oil
- Make ready 8 oz sliced button mushrooms
- Take 2 tbsp red wine vinegar
- Get 1 cup chicken broth
- Get 2 fresh sage leaves
- Prepare 1 tsp dijon mustard
Simple to make but doesn't taste like it. This recipe came from my American Heritage cookbook. Juicy and tender breaded chicken with a wonderfully rich and creamy sauce. Chicken cutlets are sauteed with button mushrooms for a quick and delicious one-skillet meal.
Instructions to make Chicken Cutlets with Herbed Mushroom Sauce:
- Place each piece of chicken between plastic wrap and flatted to 1/4 inch thickness.
- Sprinkle salt and pepper on both sides of chicken
- Add flour to shallow dish and add thyme and rosemary. I grind the herbs in a coffee grinder first.
- Dredge chicken in flour mixture and shake off excess. Chicken should be evenly but lightly coated.
- Add olive oil to large skillet over medium-high heat. Cook cutlets 2 to 3 minutes per side until done. Set aside and keep warm.
- Add mushrooms to pan and saute stirring up browned bits for 4-5 minutes.
- Stir in vinegar and cook until liquid evaporates.
- Add chicken broth and sage leaves. Boil until liquid is reduced to about 1/4 cup.
- Remove from heat, discard sage leaves then stir in Dijon mustard.
- Spoon mushrooms and sauce over cutlets and serve.
Chicken with Mushrooms. this link is to an external site that may or may not meet accessibility guidelines. Lemon-infused chicken is topped with a creamy mushroom sauce creating a quick and easy weeknight meal. Reviews for: Photos of Baked Lemon Chicken with Mushroom Sauce. Rinse chicken cutlets and pat dry. Dip in egg, then breadcrumbs, be sure to cover the cutlet.
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