Chicken Cutlets with Herbed Mushroom Sauce
Chicken Cutlets with Herbed Mushroom Sauce

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken cutlets with herbed mushroom sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken Cutlets with Herbed Mushroom Sauce is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Chicken Cutlets with Herbed Mushroom Sauce is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to 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 that.

The ingredients needed to make Chicken Cutlets with Herbed Mushroom Sauce:
  1. Take 3 thin sliced chicken breast (I use Perdue Perfect Portions individually wrapped)
  2. Make ready 1/2 tsp salt
  3. Get 1/2 tsp ground black pepper
  4. Get 1/4 cup flour
  5. Prepare 2 tsp dried thyme
  6. Get 1/2 tsp dried rosemary
  7. Get 2 tbsp olive oil
  8. Get 8 oz sliced button mushrooms
  9. Make ready 2 tbsp red wine vinegar
  10. Prepare 1 cup chicken broth
  11. Make ready 2 fresh sage leaves
  12. Take 1 tsp dijon mustard
Instructions to make Chicken Cutlets with Herbed Mushroom Sauce:
  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.

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