Creamy Chicken Cutlets with Mushroom Gravy
A delectable dish featuring tender chicken cutlets smothered in a rich and creamy mushroom gravy.
Ingredients
| 1/2 | cup flour, sifted |
|---|---|
| 1 1/2 | teaspoons dried thyme (rubbed between fingers) |
| 1/2 | teaspoon allspice |
| 1 | teaspoon salt |
| pepper | |
| 4 | large boneless skinless chicken breasts, pounded slightly thin |
| 1 | tablespoon oil |
| 3 | tablespoons butter (or use 1/4 cup butter) |
| 1 | lb button mushrooms, sliced |
| 1 | medium onion, chopped |
| 1 | tablespoon chopped garlic (optional) |
| 1 | cup whipping cream |
| 1-2 | tablespoons grated Parmesan cheese (or to taste) |
| 1 | cup chicken broth |
Instructions
| 1. | Gently flatten the chicken breasts between two sheets of plastic wrap. |
|---|---|
| 2. | In a small bowl, mix together flour, dried thyme, allspice, salt, and pepper (reserving a heaping tablespoon of flour). |
| 3. | Rinse the chicken under cold water and then pat dry with paper towels. |
| 4. | Coat the chicken evenly with the flour mixture. |
| 5. | In a large skillet over medium heat, melt butter with olive oil. |
| 6. | Brown the chicken for 3-4 minutes on each side, then transfer to a plate. |
| 7. | Deglaze the skillet with white wine, if desired. |
| 8. | Sauté sliced mushrooms, onion, garlic (if using), and dried thyme until mushrooms are golden brown (about 5 minutes). |
| 9. | Stir in the reserved tablespoon of flour and cook for 1 minute. |
| 10. | Pour in whipping cream, grated Parmesan cheese, and chicken broth. Bring to a boil, stirring occasionally. |
| 11. | Return the chicken and any accumulated juices to the skillet. |
| 12. | Reduce heat to medium-low and simmer uncovered until the chicken is cooked through and the gravy slightly thickens (about 5-8 minutes). |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 552 kcal |
| Protein | 35.7 g |
| Fat | 36.8 g |
| Carbohydrates | 20.9 g |
| Fiber | 2.2 g |
| Sugar | 3.4 g |
Published on Jul 20, 2024 by Luminița