Chicken Cutlets with Herbed Mushroom Sauce. Chicken Cutlets with Herbed Mushroom Sauce. Chicken and Potatoes with Garlic Parmesan Cream Sauce - Crisp-tender chicken baked to absolute perfection with potatoes and spinach. Skillet Steaks with Gorgonzola Herbed Butter Recipe -Add a Pinch.

Chicken Cutlets with Herbed Mushroom Sauce In a small bowl, combine the cornstarch and wine or additional broth until smooth. On this episode MO's showing her secret recipe - Chicken Breast Cutlets with Mushroom Sauce which she has been serving during the weddings. Juicy and tender breaded chicken with a wonderfully rich and creamy sauce. You can have Chicken Cutlets with Herbed Mushroom Sauce using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients of Chicken Cutlets with Herbed Mushroom Sauce

  1. It's 3 of thin sliced chicken breast (I use Perdue Perfect Portions individually wrapped).
  2. Prepare 1/2 tsp of salt.
  3. You need 1/2 tsp of ground black pepper.
  4. It's 1/4 cup of flour.
  5. It's 2 tsp of dried thyme.
  6. It's 1/2 tsp of dried rosemary.
  7. You need 2 tbsp of olive oil.
  8. You need 8 oz of sliced button mushrooms.
  9. Prepare 2 tbsp of red wine vinegar.
  10. It's 1 cup of chicken broth.
  11. You need 2 of fresh sage leaves.
  12. You need 1 tsp of dijon mustard.

My father's favorite (and that's saying alot)! Simple to make but doesn't taste like it. This recipe came from my American Heritage cookbook. Juicy and tender breaded chicken with a wonderfully rich and creamy sauce.

Chicken Cutlets with Herbed Mushroom Sauce step by step

  1. Place each piece of chicken between plastic wrap and flatted to 1/4 inch thickness..
  2. Sprinkle salt and pepper on both sides of chicken.
  3. Add flour to shallow dish and add thyme and rosemary. I grind the herbs in a coffee grinder first..
  4. Dredge chicken in flour mixture and shake off excess. Chicken should be evenly but lightly coated..
  5. 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..
  6. Add mushrooms to pan and saute stirring up browned bits for 4-5 minutes..
  7. Stir in vinegar and cook until liquid evaporates..
  8. Add chicken broth and sage leaves. Boil until liquid is reduced to about 1/4 cup..
  9. Remove from heat, discard sage leaves then stir in Dijon mustard..
  10. Spoon mushrooms and sauce over cutlets and serve..

Lemon-infused chicken is topped with a creamy mushroom sauce creating a quick and easy weeknight meal. All Reviews for Baked Lemon Chicken with Mushroom Sauce. I looked at the homepage of my website the other day and all I could see was golden, brown, yellowy foods. Body only, I don't do the chicken feet thing - do you?? 😉. But on this occasion, with all that sauce and a quick pan sear, chicken breast works great.