Recipe: Delicious Chicken Cutlets with Herbed Mushroom Sauce

Chicken Cutlets with Herbed Mushroom Sauce. Chicken Cutlets with Herbed Mushroom Sauce. Chicken Cutlets with Herbed Mushroom Sauce. Juicy and tender breaded chicken with a wonderfully rich and creamy sauce.

This recipe came from my American Heritage cookbook. Juicy and tender breaded chicken with a wonderfully rich and creamy sauce. On this episode MO's showing her secret recipe - Chicken Breast Cutlets with Mushroom Sauce which she has been serving during the weddings. You can cook Chicken Cutlets with Herbed Mushroom Sauce using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chicken Cutlets with Herbed Mushroom Sauce

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

How to make Chicken Cutlets with Mushroom Wine Sauce: You'll use thin sliced chicken breast for this recipe. 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. This Mushroom Chicken Skillet recipe from Good Housekeeping is the best.

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..

Add some zest to your weekly chicken dinner with the help of this creamy, mushroom sauce. In medium bowl, stir sugar, dill, mint, vinegar, salt, oil, and pepper until mixed. Put chicken in bowl with herb mixture, tossing to coat well. Chicken thighs are double cooked for the juiciest, tender meat and super crisp skin. Served with a creamy mushroom sauce and fresh gnocchi.