Chicken Cutlets with Mushroom Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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:
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 tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat 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.
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