CHICKEN CUTLETS WITH CREAMY MUSHROOM GRAVY
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
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
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