Chicken Cutlets with Herbed Mushroom Sauce

Name: Chicken Cutlets with Herbed Mushroom Sauce
Total time: 1200 s
Yield: 3 servings
Cuisine: American
Ingredients: 3 thin sliced chicken breast (I use Perdue Perfect Portions individually wrapped); 1/2 tsp salt; 1/2 tsp ground black pepper; 1/4 cup flour; 2 tsp dried thyme; 1/2 tsp dried rosemary; 2 tbsp olive oil; 8 oz sliced button mushrooms; 2 tbsp red wine vinegar; 1 cup chicken broth; 2 fresh sage leaves; 1 tsp dijon mustard

NCCook @NC_Cook

Wake Forest, North Carolina

Mod -7ified from a "a-rec

NCCook @NC_Cook

Wake Forest, North Carolina

Mod -7ified from a "a-rec

Saved

Ingredients

20 mins

3 servings

3thin sliced chicken breast (I use Perdue Perfect Portions individually wrapped)
1/2 tspsalt
1/2 tspground black pepper
1/4 cupflour
2 tspdried thyme
1/2 tspdried rosemary
2 tbspolive oil
8 ozsliced button mushrooms
2 tbspred wine vinegar
1 cupchicken broth
2fresh sage leaves
1 tspdijon mustard

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Steps

20 mins

1

Place each piece of chicken between plastic wrap and flatted to 1/4 inch thickness.
2

Sprinkle salt and pepper on both sides of chicken
3

Add flour to shallow dish and add thyme and rosemary. I grind the herbs in a coffee grinder first.
4

Dredge chicken in flour mixture and shake off excess. Chicken should be evenly but lightly coated.
5

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.
6

Add mushrooms to pan and saute stirring up browned bits for 4-5 minutes.
7

Stir in vinegar and cook until liquid evaporates.
8

Add chicken broth and sage leaves. Boil until liquid is reduced to about 1/4 cup.
9

Remove from heat, discard sage leaves then stir in Dijon mustard.
10

Spoon mushrooms and sauce over cutlets and serve.