Chicken Cutlets with Mushroom Sauce Recipe

4.5 5 6
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Chicken Cutlets with Mushroom Sauce Recipe

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4.5 5 6
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 softened, about 2 minutes. Stir in the chicken broth, tarragon and remaining pepper. Cook over medium hat 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. Yield: 4 servings.
Originally published as Chicken Cutlets with Mushroom Sauce in Light & Tasty December/January 2005, p10

Nutritional Facts

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

  • 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
  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 softened, about 2 minutes. Stir in the chicken broth, tarragon and remaining pepper. Cook over medium hat 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.
Originally published as Chicken Cutlets with Mushroom Sauce in Light & Tasty December/January 2005, p10

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Reviews forChicken Cutlets with Mushroom Sauce

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Chanasara User ID: 8181629 215820
Reviewed Dec. 24, 2014

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

MY REVIEW
Kris Countryman User ID: 1858674 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."

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lukena User ID: 5093279 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 User ID: 2494687 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 User ID: 2352660 63939
Reviewed Apr. 8, 2008

"3 ww points"

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