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Chicken Cutlets With Mushroom Wine Sauce

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Ingredients
  Thin sliced chicken breast cutlets 4
  Ground pepper 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Unsalted butter 1 Tablespoon
  Fresh cremini mushrooms 6 Ounce, sliced (2 1/2 Cups)
  Garlic 2 Clove (10 gm), minced
  Dry red wine 3⁄4 Cup (12 tbs)
  Dried thyme 1⁄2 Teaspoon
  Chopped parsley 2 Tablespoon
Directions

1. Spray a large nonstick skillet with nonstick spray and place over high heat. Sprinkle the chicken with the pepper and 1/4 teaspoon of the salt; cook until browned and cooked through, about 2 minutes on each side. Transfer to a plate and keep warm.
2. Return the skillet to medium-high heat; add the butter and melt. Add the mushrooms, garlic, and remaining 1/4 teaspoon salt; cook, stirring, until the mushrooms brown, about 3 minutes. Add the wine and thyme; simmer until most of the liquid has evaporated, about 4 minutes. Spoon the mushrooms over the chicken and sprinkle with the parsley.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Mushroom

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