For a quick hearty entree, make these no-fuss poultry cutlets from Judy Grebetz of Racine, Wisconsin. The boneless chicken breasts brown on the stovetop in no tine.
Chicken Cutlets with Mushroom Sauce
Chicken Cutlets with Mushroom Sauce
Prep Time
5 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 teaspoon salt
- 1/2 teaspoon pepper, divided
- 2 teaspoons butter
- 2 tablespoons chopped green onion
- 2 garlic cloves, minced
- 2 cups sliced fresh mushrooms
- 1/2 cup reduced-sodium chicken broth
- 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
- 2 teaspoons cornstarch
- 1/4 cup red wine or additional reduced-sodium chicken broth
- 2 to 3 drops browning sauce, optional
Directions
- Pound chicken to 1/4-in. thickness. Sprinkle both sides with salt and 1/4 teaspoon pepper. In a large nonstick skillet, cook chicken for 4-5 minutes on each side or until juices run clear.
- Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat until mushrooms are tender.
- In a small bowl, combine the cornstarch and wine or additional broth until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve sauce over chicken.
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