CHICKEN CUTLETS IN CREAMY SAUCE
Thin chicken cutlets in delicious pan sauce. Less than 30 minutes to a scrumptious chicken dinner.
Provided by CraftBeering
Categories Cooking with Beer
Time 30m
Number Of Ingredients 11
Steps:
- In a shallow bowl or plate mix flour, pinch of salt and pepper. Dredge the chicken cutlets and shake off excess.
- In a large cast iron or stainless steel skillet over medium high heat melt 1 tbsp butter + 1 tbsp olive oil and sear four of the cutlets until golden brown on each side. Remove from pan, add butter and olive oil and repeat for the next four cutlets.
- Bring the heat down to medium, place last 1 tbsp or butter and olive oil in pan and saute (about 3 mins) the shallots, garlic, thyme and season with salt and pepper to taste.
- Deglaze the pan with a bit of beer/wine/stock and scrape off brown bits. Add chicken stock, bring to simmer and let reduce by half.
- Add the cream, stir, add all the chicken cutlets and simmer for about 8 minutes until sauce thickens and cutlets are fully cooked. Serve family style with pasta, mashed potatoes, rice or roasted veggies.
Nutrition Facts : Calories 732 calories, Carbohydrate 10.7 grams carbohydrates, Cholesterol 301 milligrams cholesterol, Fiber 0.3 grams fiber, Protein 106.2 grams protein, SaturatedFat 8.5 grams saturated fat, Sodium 640 grams sodium, Sugar 0.5 grams sugar
PARMESAN CRUSTED CHICKEN CUTLETS IN TOMATO CREAM SAUCE
This is a favorite that we have a couple times a month. I cut this out of a magazine years ago, not sure which one, back before I found Recipezaar.
Provided by anymouse
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken breasts with salt and pepper. Combine parmesan cheese and italian bread crumbs. Mix egg with small amount of water and dip chicken breasts in egg and then in the crumb mixture.
- In pan on medium heat, melt 2 Tbsp butter and 1 Tbsp olive oil and saute chicken breasts for approximately 10 minutes each side. Remove chicken breasts and keep warm under tin foil. Add remaining butter and olive oil to same pan. Add garlic, saute for 2 minutes, add tomato sauce, tomato paste and simmer for 10 minutes. Remove from heat and add the vermouth and cream. Serve chicken with sauce poured over, sprinkle chives on top and serve on any kind of cooked pasta.
CHICKEN CUTLETS WITH MUSHROOM SAUCE
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
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.
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
More about "chicken cutlets in creamy sauce food"
CHICKEN CUTLETS WITH SUN-DRIED TOMATO CREAM SAUCE
From eatingwell.com
Reviews 74Category Healthy Chicken Breast RecipesRatings 84Calories 324 per serving
- Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate.
- Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.
CHICKEN CUTLETS WITH CREAMY DIJON SAUCE RECIPE
From cookinglight.com
Servings 4Calories 266 per serving
15+ CREAMY CHICKEN CUTLET RECIPES | EATINGWELL
From eatingwell.com
Author Alex Loh
CHICKEN CUTLETS WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE
From southernliving.com
CREAMY TUSCAN CHICKEN - DOWNSHIFTOLOGY
From downshiftology.com
CHICKEN CUTLETS IN CREAMY SAUCE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CREATIVE CHICKEN CUTLET RECIPES - AKCIBM.ZACISZEZDROWIA.PL
From akcibm.zaciszezdrowia.pl
CHICKEN CUTLETS IN CREAM SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
25 BEST CHICKEN CUTLET RECIPES - COMFORTABLE FOOD
From comfortablefood.com
20 BEST CHICKEN CUTLET RECIPES (+ QUICK DINNER IDEAS)
From insanelygoodrecipes.com
CHICKEN CUTLETS, GNOCCHI AND KALE WITH CREAMY …
From ricardocuisine.com
CHICKEN CUTLETS (GOES WITH DIJON DILL CREAM SAUCE)
From food.com
CHICKEN CUTLETS IN A MUSHROOM CREAM SAUCE
From sweetandsavoryfood.com
CHICKEN CUTLETS WITH SUN-DRIED TOMATO CREAM SAUCE
From cowichanfarmandfood.ca
CREAMY MAPLE-DIJON CHICKEN CUTLETS RECIPE | EATINGWELL
From eatingwell.com
CHICKEN CUTLETS WITH CREAMY SPINACH & ROASTED RED PEPPER …
From eatingwell.com
20-MINUTE CHICKEN CUTLETS WITH CREAMY PESTO SAUCE - FOOD RECIPES
From recipes.studio
CHICKEN CUTLETS WITH SUN-DRIED TOMATO CREAM SAUCE - FOOD RECIPES
From recipes.studio
CHICKEN CUTLETS WITH MUSHROOM CREAM SAUCE - FASHIONABLE FOODS
From fashionablefoods.com
SKILLET SOUR CREAM & ONION CHICKEN RECIPE | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love