Name: Chicken Cutlets with Mushroom Sauce
Prep time: 5 min
Cook time: 5 min
Yield: 4
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 -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Cutlets with Mushroom Sauce

1. 4 boneless skinless chicken breast halves (4 ounces each) -

2. 1 teaspoon salt -

3. 1/2 teaspoon pepper, divided -

4. 2 teaspoons butter -

5. 2 tablespoons chopped green onion -

6. 2 garlic cloves, minced -

7. 2 cups sliced fresh mushrooms -

8. 1/2 cup reduced-sodium chicken broth -

9. 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon -

10. 2 teaspoons cornstarch -

11. 1/4 cup red wine or additional reduced-sodium chicken broth -

12. 2 to 3 drops browning sauce, optional -

How to cook deliciously - Chicken Cutlets with Mushroom Sauce

1. Stage

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. Stage

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. Stage

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.