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Chicken Cutlets with Mushroom Sauce Recipe

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.
TOTAL TIME: Prep/Total Time: 25 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

  • 1. 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.
  • 2. 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.
  • 3. 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. Yield: 4 servings.

Nutritional Facts

1 each: 169 calories, 3g fat (2g saturated fat), 71mg cholesterol, 321mg sodium, 3g carbohydrate (0g sugars, 1g fiber), 28g protein Diabetic Exchanges: 3 lean meat, 1 vegetable.

Reviews for Chicken Cutlets with Mushroom Sauce

Sort By :
MY REVIEW
Chanasara 215820
Reviewed Dec. 24, 2014

"Excellent. Fancy taste (used thyme and rosemary instead of tarragon)."

MY REVIEW
Kris Countryman 63941
Reviewed Jun. 8, 2013

"This was great! Easy to prepare. I made it as written except that I omitted the garlic. My guests loved it and wanted the recipe."

MY REVIEW
lukena 65294
Reviewed Apr. 26, 2010

"I used thyme instead of tarragon. I didn't have any on hand, and it tasted pretty fantastic!"

MY REVIEW
Hesjedal 144321
Reviewed Mar. 25, 2010

"This recipe was very good. I would certainly make it again. Nice with mashed potatoes and stir fried vegetables."

MY REVIEW
SewinSue 63939
Reviewed Apr. 8, 2008

"3 ww points"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.