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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
- You need 3 of thin sliced chicken breast (I use Perdue Perfect Portions individually wrapped).
- Provide 1/2 tsp of salt.
- Prepare 1/2 tsp of ground black pepper.
- You need to prepare 1/4 cup of flour.
- You need 2 tsp of dried thyme.
- You need 1/2 tsp of dried rosemary.
- Prepare 2 tbsp of olive oil.
- Prepare 8 oz of sliced button mushrooms.
- Use 2 tbsp of red wine vinegar.
- You need to prepare 1 cup of chicken broth.
- Prepare 2 of fresh sage leaves.
- Prepare 1 tsp of dijon mustard.
Chicken Cutlets with Herbed Mushroom Sauce instructions
- 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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