Chicken Cutlets with Herbed Mushroom Sauce.
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Composition for Chicken Cutlets with Herbed Mushroom Sauce:
- Prepare 3 - thin sliced chicken breast (I use Perdue Perfect Portions individually wrapped).
- Provide 1/2 tsp for salt.
- Prepare 1/2 tsp ground black pepper.
- Give 1/4 cup - flour.
- Prepare 2 tsp dried thyme.
- Give 1/2 tsp of dried rosemary.
- Provide 2 tbsp for olive oil.
- Provide 8 oz of sliced button mushrooms.
- Require 2 tbsp - red wine vinegar.
- You need 1 cup - chicken broth.
- Require 2 of fresh sage leaves.
- You need 1 tsp for dijon mustard.
Chicken Cutlets with Herbed Mushroom Sauce steps:
- Place each piece of chicken between plastic wrap and flatted to 1/4 inch thickness..
- Sprinkle salt and pepper on both sides of chicken.
- Add flour to shallow dish and add thyme and rosemary. I grind the herbs in a coffee grinder first..
- Dredge chicken in flour mixture and shake off excess. Chicken should be evenly but lightly coated..
- 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..
- Add mushrooms to pan and saute stirring up browned bits for 4-5 minutes..
- Stir in vinegar and cook until liquid evaporates..
- Add chicken broth and sage leaves. Boil until liquid is reduced to about 1/4 cup..
- Remove from heat, discard sage leaves then stir in Dijon mustard..
- Spoon mushrooms and sauce over cutlets and serve..
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