Chicken Cutlets with Herbed Mushroom Sauce.
Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken cutlets with herbed mushroom sauce. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Chicken Cutlets with Herbed Mushroom Sauce is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Chicken Cutlets with Herbed Mushroom Sauce is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Get 3 of thin sliced chicken breast (I use Perdue Perfect Portions individually wrapped).
- Make ready 1/2 tsp of salt.
- Take 1/2 tsp of ground black pepper.
- Take 1/4 cup of flour.
- Take 2 tsp of dried thyme.
- Take 1/2 tsp of dried rosemary.
- Make ready 2 tbsp of olive oil.
- Take 8 oz of sliced button mushrooms.
- Take 2 tbsp of red wine vinegar.
- Prepare 1 cup of chicken broth.
- Make ready 2 of fresh sage leaves.
- Prepare 1 tsp of dijon mustard.
Steps 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..
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