Chicken Cutlets With Mushroom Wine Sauce Recipe
Ingredients
| 4 thin-sliced chicken breast cutlets | ||
| Ground pepper | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Unsalted butter | 1 Tablespoon | |
| Cremini mushrooms | 2 1/2 Cup (16 tbs), thinly sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Dry red wine | 3/4 Cup (16 tbs) | |
| Dried thyme | 1/2 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
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.
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.
Chef
