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Chicken Cutlets with Mushroom Sauce

 Chicken Cutlets with Mushroom Sauce
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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

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Chicken Cutlets with Mushroom Sauce (continued)

Directions (continued)

  • 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. Yield: 4 servings.
Nutritional Facts: One serving (1 chicken breast half with 1/3 cup sauce) equals 169 calories, 3 g fat (2 g saturated fat), 71 mg cholesterol, 321 mg sodium, 3 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.