Skillet Chicken Cutlets With Mushrooms Food

CHICKEN CUTLETS WITH MUSHROOM SAUCE

Steps:

• 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., 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., 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.

ONE SKILLET CHICKEN CUTLETS WITH MUSHROOM SAUCE

Steps:

• Using the flat side of a meat mallet or a rolling pin, flatten each chicken breast to an even thickness. Sprinkle each side of the cutlets with salt and pepper.
• Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Place cassava flour in a shallow dish. Dredge each cutlet in the cassava flour, shaking off any excess. Add cutlets to the skillet and cook for 2-3 minutes on each side or until done. If necessary, work in 2 batches to avoid overcrowding the pan.
• Add remaining 1 tablespoon of olive oil to the drippings in the skillet. Add mushrooms, sauteing for 5 minutes or until browned and all the moisture has evaporated. Add the red wine vinegar, scraping up any bits at the bottom of the skillet and cook for 1-2 minutes until the vinegar evaporates. Stir in the broth, sage, thyme, and rosemary. Bring to a boil. Continue boiling until mixture reduces by about half and thickens slightly. Remove from heat and whisk in coconut aminos and ghee 1 tablespoon at a time. Spoon sauce over chicken cutlets and serve.

20-MINUTE SKILLET MUSHROOM CHICKEN

Steps:

• Heat oven to 200 degrees F. You will use it to keep the chicken warm.
• Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
• In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
• In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
• Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

CHICKEN WITH MUSHROOMS

Steps:

• Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
• Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
• Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

SKILLET CHICKEN CUTLETS WITH MUSHROOMS

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.

SKILLET CHICKEN CUTLETS WITH MUSHROOMS

Steps:

• Season chicken with salt and pepper and 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, if desired.

CHICKEN CUTLETS WITH CREAMY MUSHROOM GRAVY

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).

CHICKEN CUTLETS WITH MUSHROOM SAUCE

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.

SKILLET CHICKEN WITH MUSHROOM WINE SAUCE

Steps:

• Dry chicken breasts with paper towels. Holding your hand on top of the breast, carefully slice horizontally to make thinner cutlets. (Or you can pound into thinner cutlets).
• Combine flour, salt and pepper, and garlic powder in a zip top bag, shake well, and shake the cutlets, 2 at a time in the flour mixture. Remove to platter.
• Heat 2 tablspoons butter and 1 tablesoon olive oil in a large skillet. Brown the chicken pieces in two batches, not touching, until lightly browned, 3-5 minutes per side. Remove to a plate, add 2 more tablespoons butter and 1 tablespoon oil and brown remaining chicken. Remove chicken to plate and wipe skillet with paper towels.
• Add remaining 2 tablespoons butter to the pan and heat. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are well browned on one side. Turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned. Remove mushrooms to plate.
• Add 1 tablespoon olive oil to the pan, add the sliced shallots and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes.
• Momentarilly remove pan from heat, dissolve cornstarch in water or broth, and add to the sauce, stirring. Place pan back on the heat and bring the sauce back to a light simmer and add the chicken and half the mushrooms. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Season with salt and pepper, to taste. Sprinkle remaining browned mushrooms over the top of the dish.
• Garnish with parsley and fresh thyme if desired. Serve over noodles, rice, or potatoes.