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Chicken Cutlets With Mushroom Wine Sauce

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  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 541 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 7.9 g39.3%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 1167.2 mg48.6%

Total Carbohydrates 36 g11.9%

Dietary Fiber 3.5 g13.9%

Sugars 5.3 g

Protein 23 g46.1%

Vitamin A 60% Vitamin C 74.2%

Calcium 16.1% Iron 41%

*Based on a 2000 Calorie diet

Chicken Cutlets With Mushroom Wine Sauce Recipe