I came across this recipe in the most recent issue of Southern Living magazine and decided to give it a try. I had two chicken breast halves and this would have served four. When I said it was economical , yes it is and I always enjoy using fresh herbs from my Herb Garden.
Chicken Cutlets With Herbed Mushroom Sauce
2 (8-ounce) skinned and boned chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/4 cup canola oil, divided
1 (8-ounce) package fresh button mushrooms, quartered
2 tablespoons red wine vinegar
1 1/2 cups reduced-sodium chicken broth
2 fresh sage sprigs
1 teaspoon Dijon mustard
3 tablespoons butter
Garnish: fresh thyme sprigs
Halve each chicken breast lengthwise to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Discard plastic. Sprinkle salt and pepper over both sides of chicken.
Place flour in a shallow dish, and stir in chopped thyme and rosemary. Dredge chicken in flour mixture; shake off excess. Cook 2 cutlets in 4 1/2 teaspoon hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until done. Remove cutlets from pan, and repeat procedure with 4 1/2 teaspoon oil and remaining 2 dredged cutlets.
Add remaining 1 tablespoon oil to drippings in skillet; add mushrooms, and sauté over medium-high heat 4 to 6 minutes or until browned and all moisture evaporates. Stir in vinegar, and cook, stirring occasionally, 1 to 3 minutes or until liquid evaporates. Stir in broth and sage; bring to a boil. Boil until liquid is reduced to about 1/4 cup. Remove from heat; stir in mustard. Whisk in butter, 1 tablespoon at a time. Spoon sauce over cutlets.
I used baby Portobello's since I think they have much more flavor and sliced them rather than cutting them in half. I thought it gave it a more appealing presentation.
Pared with rice and a simple sauté of fresh spinach it makes for a delicious dinner.
I hope you will try this dish and oh have I mentioned that the sauce is absolutely amazing. The Dijon mustard gives it a really special flavor.
I am sharing this post at Foodie Friday hosted by Michael Lee at Rattlebridge Farm. Click HERE to enjoy other shared recipes.