Recipe of Perfect Chicken Cutlets with Herbed Mushroom Sauce

Chicken Cutlets with Herbed Mushroom Sauce Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Chicken Cutlets with Herbed Mushroom Sauce. Breaded Chicken Cutlets are sauteed with fresh herbs and mushrooms and simmered in a cream sherry sauce for an easy weeknight dinner.

Here is the best “Chicken Cutlets with Herbed Mushroom Sauce” recipe we have found until now. This is gonna really delicious.

Ingredients of Chicken Cutlets with Herbed Mushroom Sauce

1. Take 3 of thin sliced chicken breast (I use Perdue Perfect Portions individually wrapped).
2. You need 1/2 tsp of salt.
3. It’s 1/2 tsp of ground black pepper.
4. Take 1/4 cup of flour.
5. Make ready 2 tsp of dried thyme.
6. Make ready 1/2 tsp of dried rosemary.
7. Make ready 2 tbsp of olive oil.
8. Take 8 oz of sliced button mushrooms.
9. Prepare 2 tbsp of red wine vinegar.
10. Take 1 cup of chicken broth.
11. You need 2 of fresh sage leaves.
12. You need 1 tsp of dijon mustard.

On this episode MO's showing her secret recipe - Chicken Breast Cutlets with Mushroom Sauce which she has been serving during the weddings.This Mushroom Chicken Skillet recipe from Good Housekeeping is the best.Add some zest to your weekly chicken dinner with the help of this creamy, mushroom sauce.How to make Chicken Cutlets with Mushroom Wine Sauce: You'll use thin sliced chicken breast for this recipe.

Chicken Cutlets with Herbed Mushroom Sauce step by step

1. Place each piece of chicken between plastic wrap and flatted to 1/4 inch thickness..
2. Sprinkle salt and pepper on both sides of chicken.
3. Add flour to shallow dish and add thyme and rosemary. I grind the herbs in a coffee grinder first..
4. Dredge chicken in flour mixture and shake off excess. Chicken should be evenly but lightly coated..
5. 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..
6. Add mushrooms to pan and saute stirring up browned bits for 4-5 minutes..
7. Stir in vinegar and cook until liquid evaporates..
8. Add chicken broth and sage leaves. Boil until liquid is reduced to about 1/4 cup..
9. Remove from heat, discard sage leaves then stir in Dijon mustard..
10. Spoon mushrooms and sauce over cutlets and serve..

This recipe came from my American Heritage cookbook.Juicy and tender breaded chicken with a wonderfully rich and creamy sauce.Chicken Cutlets with Herbed Mushroom Sauce.

You can buy them already thinly sliced in your market's chicken section.The thin cutlets are quickly seared (that's what I love about the cutlets- they cook fast!) A simple sauté of sliced.A simple chicken dinner gets an easy upgrade with this chicken cutlet recipe.The easy pan sauce makes everything better.Season both sides with salt and pepper.