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Chicken Cutlets with Mushroom Sauce

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

For a quick hearty entree, make these no-fuss poultry cutlets from Judy Grebetz of Racine, Wisconsin. The boneless chicken breasts brown on the stovetop in no tine.
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Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 2 teaspoons butter
  • 2 tablespoons chopped green onion
  • 2 garlic cloves, minced
  • 2 cups sliced fresh mushrooms
  • 1/2 cup reduced-sodium chicken broth
  • 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 2 teaspoons cornstarch
  • 1/4 cup red wine or additional reduced-sodium chicken broth
  • 2 to 3 drops browning sauce, optional

Directions

  1. Pound chicken to 1/4-in. thickness. Sprinkle both sides with salt and 1/4 teaspoon pepper. In a large nonstick skillet, cook chicken for 4-5 minutes on each side or until juices run clear.
  2. Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat until mushrooms are tender.
  3. In a small bowl, combine the cornstarch and wine or additional broth until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve sauce over chicken.

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