Description
Tender chicken cutlets smothered in a rich, creamy mushroom sauce, perfect for family dinners or special occasions.
Ingredients
Scale
- 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)
- 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
- Fresh parsley, chopped (for garnish)
Instructions
- Pound chicken breasts to an even thickness. Season with salt and pepper.
- Dredge each chicken breast in flour, dip in beaten eggs, and coat with breadcrumbs mixed with Parmesan cheese.
- 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.
- 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.
- 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.
- Return the chicken cutlets to the skillet, spooning the sauce and mushrooms over them. Cook for 2–3 minutes to heat through.
- Plate the chicken, spoon over the creamy mushroom sauce, and garnish with fresh parsley.
Notes
For extra flavor, marinate the chicken in herbs or spices before cooking. Customize the recipe with spinach or sun-dried tomatoes for added taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chicken cutlets, creamy sauce, mushroom recipe, easy dinner, family meal