Best Chicken Cutlets With Mushroom Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN CUTLETS WITH CREAMY MUSHROOM GRAVY



Chicken Cutlets With Creamy Mushroom Gravy image

This is simple to make and so good! I have made it several times and plan on making it on a regular basis, we really enjoyed this chicken dish. Although it does not say to, I deglazed the pan with about 1/4 cup dry white wine after I browned the cutlets and transfered them to a plate, you can also deglaze with dry vermouth. If you don't care for garlic then leave it out.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup flour
1 1/2 teaspoons dried thyme (rubbed between fingers)
1/2 teaspoon allspice
1 teaspoon salt
pepper
4 large boneless skinless chicken breasts, pounded slightly thin
1 tablespoon oil
3 tablespoons butter (or use 1/4 cup butter)
1 lb button mushroom, sliced
1 medium onion, chopped
1 tablespoon chopped garlic (optional)
1 cup whipping cream
1 -2 tablespoon grated parmesan cheese (or to taste)
1 cup chicken broth

Steps:

  • Flatten chicken breasts slightly between two pieces of plastic wrap.
  • In a small bowl, combine flour, 1 teaspoon thyme, allspice, salt and pepper (set aside about 1 heaping tablespoon flour).
  • Rinse the chicken in cold water, pat dry with paper towel.
  • Coat the chicken with flour mixture.
  • In a heavy large skillet oven medium heat melt the butter with olive oil.
  • Add the chicken and brown for about 3-4 minutes on each side; transfer to a plate.
  • At this point you can deglaze with white wine if desired.
  • Add in sliced mushrooms, onion, garlic (if using) and remaining 1/2 teaspoons dried thyme; saute until mushrooms are brown (about 5 minutes).
  • Mix in reserved 1 tablespoon flour; cook 1 minute.
  • Add in the whipping cream, grated Parmesan cheese and chicken broth; bring to a boil and stir occasionally.
  • Return the chicken and any juices to the skillet.
  • Reduce heat to medium-low and simmer uncovered until the chicken is cooked through and the gravy thickens slighty (about 5-8 minutes).

Nutrition Facts : Calories 552, Fat 36.8, SaturatedFat 20.5, Cholesterol 173.9, Sodium 959.2, Carbohydrate 20.9, Fiber 2.2, Sugar 3.4, Protein 35.7

SKILLET CHICKEN CUTLETS WITH MUSHROOMS



Skillet Chicken Cutlets With Mushrooms image

Make and share this Skillet Chicken Cutlets With Mushrooms recipe from Food.com.

Provided by morgainegeiser

Categories     Chicken

Time 21m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs chicken cutlets
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
4 tablespoons fresh lemon juice, divided
2 teaspoons olive oil
1 cup fresh button mushrooms, sliced
2 tablespoons Italian parsley, chopped
2 teaspoons whole capers
lemon slice, for garnish

Steps:

  • Season chicken with salt and pepper.
  • Drizzle with 2 tbsp lemon juice.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add chicken and mushrooms and cook chicken for 2 to 3 minutes per side or until golden brown and until mushrooms are softened.
  • Add remaining 2 tbsp lemon juice, parsley and capers and cook for 2 more minutes.
  • Garnish with lemon slices before serving.

Nutrition Facts : Calories 149.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 72.6, Sodium 452, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 24.7

CHICKEN CUTLETS WITH MUSHROOM SAUCE



Chicken Cutlets With Mushroom Sauce image

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

Provided by capt_tripp86

Categories     Chicken Breast

Time 50m

Yield 4-8 serving(s)

Number Of Ingredients 14

4 large boneless skinless chicken breasts, halved lengthwise
1/4 cup all-purpose flour
2 beaten eggs
2 tablespoons milk
1 cup fine breadcrumbs
1/4 cup olive oil or 1/4 cup vegetable oil
2 tablespoons butter
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream

Steps:

  • Pound chicken to 1/2" thickness--I do this between cellophane to avoid any mess. Coat with flour. Dip in egg/milk mixture. Coat with bread crumbs. Fry 2-4 at a time in hot oil until golden (about 5 minute per side). Remove and keep warm while frying the rest. Serve with MUSHROOM SAUCE.
  • MUSHROOM SAUCE:.
  • Cook mushrooms and onion in butter until tender. Stir in flour. Add milk, salt and pepper. Cook and stir until boiling and thickening. Stir in sour cream and heat through--Do Not Boil.

BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING



Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 1 to 4 super salad suppers

Number Of Ingredients 28

1 1/2 pounds chicken breast cutlets (sometimes marked "thin cut")
2 tablespoons balsamic vinegar, enough to just coat the breast slices
3 tablespoons extra-virgin olive oil, just eyeball it
Grill seasoning blend, or coarse salt and pepper
4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons
1 pound center cut bacon, chopped into 1-inch pieces
1 pound fresh spinach leaves, trimmed and cleaned
8 gourmet white stuffing mushrooms, thinly sliced
8 radishes, thinly sliced
4 scallions, thinly sliced on an angle
2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons
1 large shallot, minced
3 rounded spoonfuls Dijon mustard
3 tablespoons balsamic vinegar
1/2 pound boneless chicken breast cutlets
2 teaspoons balsamic vinegar, 2 splashes
1 tablespoon extra virgin olive oil, eyeball the amount
Grill seasoning, such as Montreal Seasoning by McCormick, or, coarse salt and black pepper
1 sprig fresh rosemary, leaves stripped from stem and finely chopped
4 slices center cut bacon
1/4 pound fresh spinach, trimmed and cleaned
2 gourmet white stuffing mushrooms, thinly sliced
2 red radishes, thinly sliced
1 scallion, thinly sliced on an angle
1/2 shallot, chopped
1 /4 cup extra-virgin olive oil, just eyeball it
1 rounded spoonful Dijon mustard
1 tablespoon balsamic vinegar

Steps:

  • Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
  • Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
  • Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
  • In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
  • Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

CHICKEN CUTLETS WITH MUSHROOM DRESSING



Chicken Cutlets With Mushroom Dressing image

This French-inspired chicken dish isn't exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort. First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried. They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken. Serve with a crisp green salad (and a potato gratin or pommes Anna if you're feeling particularly ambitious). If you'd prefer to fry the chicken 30 minutes or so in advance and keep it in the oven at 175 degrees, that'll work beautifully. As for what to drink, this dish pairs perfectly with the pinot noirs of the Côte Chalonnaise on the southern end of Burgundy. Bon appétit!

Provided by Florence Fabricant

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
4 cloves garlic, minced
6 boneless, skinless chicken thighs, about 2 pounds, pounded flat
Salt and ground black pepper
6 sprigs fresh thyme plus 1 tablespoon thyme leaves
1/3 cup chopped shallots
12 ounces small button mushrooms, quartered
2 tablespoons Dijon mustard
1/4 cup dry white wine
1 tablespoon good quality balsamic vinegar
1/3 cup flour
2 eggs, beaten
3/4 cup dry bread crumbs
4 tablespoons grapeseed oil
6 lemon wedges

Steps:

  • Combine lemon juice, half the olive oil and half the garlic in a shallow dish that can hold chicken in a single layer. Add chicken, turn to coat, dust with salt and pepper and top with thyme sprigs. Cover and refrigerate about 6 hours.
  • About 45 minutes before serving, heat remaining olive oil in a 10-inch skillet. Add shallots and remaining garlic and sauté on medium until soft. Add mushrooms and sauté, stirring, until they are moist and softened, starting to color and have exuded juices. Shut off heat. Dissolve mustard in wine and mix in vinegar. Reheat mushrooms, add mustard mixture and cook on medium-high until liquid has reduced to thickness of heavy cream. Season with salt and pepper; remove from heat.
  • Place flour in a shallow bowl, eggs in another bowl and bread crumbs in a third. Discard thyme sprigs from chicken. Dip chicken thighs, 1 at a time, lightly in flour, then egg, then crumbs to coat both sides. Set on a plate. Heat grapeseed oil in a large skillet, preferably cast iron. Sauté chicken cutlets on medium until golden brown, about 3 minutes per side in 2 shifts. Remove to a serving platter as they are done. Tent with foil to keep warm.
  • Reheat mushrooms and add thyme leaves. Place some mushroom mixture on each cutlet along with a lemon wedge and serve.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 713 milligrams, Sugar 4 grams, TransFat 0 grams

Related Topics