Description
Creamy Mushroom Chicken Cutlets
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
3 tbsp olive oil (for frying)
For the Mushroom Sauce:
2 tbsp butter
1 tbsp olive oil
2 cups sliced mushrooms
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1 tsp Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Prep the Chicken: Pound chicken breasts to an even thickness. Season with salt and pepper. Dredge each chicken breast in flour, then dip in beaten eggs, and coat with breadcrumbs mixed with Parmesan cheese.
Cook the Chicken: Heat olive oil in a skillet over medium heat. Cook the chicken breasts for 4–5 minutes per side until golden and cooked through. Remove and set aside.
Make the Sauce: In the same skillet, melt butter with olive oil. Add sliced mushrooms and cook until golden, about 5 minutes. Stir in garlic and cook for 1 minute.
Add Broth and Cream: Pour in chicken broth, heavy cream, and Dijon mustard. Simmer for 5–7 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Combine: Return the chicken cutlets to the skillet, spooning the sauce and mushrooms over them. Cook for 2–3 minutes to heat through.
Serve: Plate the chicken, spoon over the creamy mushroom sauce, and garnish with fresh parsley. Serve with pasta, mashed potatoes, or vegetables.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~450 kcal per serving
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Step-by-Step Guide
1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to an even 1/2-inch thickness. This ensures even cooking.
2. Set Up Your Breading Station: Use three shallow dishes. Place flour in the first. Whisk eggs in the second. In the third, combine breadcrumbs, grated Parmesan, 1/2 tsp salt, and 1/4 tsp pepper.
3. Bread the Cutlets: Dredge each breast in flour, shaking off excess. Dip fully in the egg wash, letting excess drip off. Finally, press firmly into the breadcrumb mixture to coat evenly. Place on a plate.
4. Pan-Fry to Perfection: Heat olive oil in a large skillet over medium heat. Add breaded cutlets and cook undisturbed for 4-5 minutes per side until deeply golden and internal temperature reaches 165°F. Transfer to a clean plate.
5. Build the Sauce: In the same skillet, add butter and oil. Add mushrooms and cook until browned and their liquid evaporates. Add garlic and cook for 30 seconds until fragrant.
6. Finish the Sauce: Pour in chicken broth to deglaze, scraping up any browned bits. Stir in heavy cream and Dijon mustard. Simmer gently for 5-7 minutes until the sauce coats the back of a spoon.
7. Combine and Serve: Return chicken to the skillet, nestling it into the sauce. Spoon sauce over the top and warm for 2-3 minutes.
Serving Suggestions
This rich dish pairs beautifully with sides that can soak up the luxurious sauce. Serve over a bed of:
- Buttered egg noodles or fettuccine pasta.
- Creamy mashed potatoes or polenta.
- Steamed green beans, asparagus, or roasted broccoli.
- A simple arugula salad with a lemon vinaigrette to cut the richness.
How-to Summary
Pound chicken to even thickness, bread using a standard flour-egg-breadcrumb station, and pan-fry until golden. In the same pan, sauté mushrooms, then create a creamy sauce with garlic, broth, cream, and Dijon. Simmer to thicken, then return chicken to the skillet to warm through before serving.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work well. They may require a slightly longer cooking time. Ensure they reach an internal temperature of 165°F.
How can I make this recipe gluten-free? Use a 1:1 gluten-free flour blend for dredging and certified gluten-free breadcrumbs or crushed gluten-free crackers for the coating.
What’s a substitute for heavy cream? For a lighter option, half-and-half or whole milk mixed with a teaspoon of cornstarch can work, though the sauce will be less rich and thick.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth to loosen the sauce.
Can I prepare the breaded chicken ahead of time? You can bread the cutlets and refrigerate them on a parchment-lined tray for up to 4 hours before cooking. This can help the coating adhere better.
Common Mistakes to Avoid
- Overcrowding the Pan: Fry chicken in batches if needed. Crowding steams the cutlets, making the coating soggy.
- Not Pounding the Chicken: Uneven thickness leads to overcooked thin parts and undercooked thick parts.
- Moving the Chicken Too Soon: Let it cook undisturbed for the first 4-5 minutes to form a perfect, crispy crust.
- Boiling the Sauce: After adding cream, maintain a gentle simmer. A rolling boil can cause the sauce to break or become greasy.
Conclusion
Creamy Mushroom Chicken Cutlets are the epitome of satisfying comfort food, combining a crispy, golden exterior with a rich and savory mushroom sauce. This restaurant-quality dish is deceptively simple to master at home. By following the detailed steps and avoiding common pitfalls, you can create a reliably impressive dinner that’s perfect for both weeknights and special occasions. The versatility in serving options ensures it will become a cherished recipe in your regular rotation.