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Chicken Cutlets in a Mushroom Gravy

4 boneless, skinless chicken breasts, cut in half horizontally, pounded thin

2 T. flour

generous amounts of salt and pepper

4 T. olive oil

8 oz. sliced button mushrooms

1 1/2 c. chicken stock

2 t. cornstarch

1 t. grainy mustard

1 T. butter

1.  Prepare chicken breasts but cutting in half horizontally and pounded thin between two sheets of plastic wrap.  This will give you 8 thin chicken cutlets.

2.  Sprinkle chicken generously with salt and pepper.

3.  Place flour in a shallow dish and dredge chicken cutlets, shaking off the excess.

4.  Heat a large skillet to medium-high heat, adding in the olive oil.

5.  Place chicken in the pan {may have to do two batches depending on size of skillet} and cook 3 minutes a side or until done.  Remove the chicken from the pan and set aside.

6.  Add mushrooms to the pan and cook until slightly brown.

7.  Meanwhile combine chicken stock, mustard and cornstarch, whisking to combine.  Add this to the mushrooms and allow to thicken, about 2 minutes, stirring continuously.

8.  Place the cooked chicken back in the pan, cover with a lid and allow to simmer on low heat for another 5 minutes.

9.  Swirl in 1 T. of butter and serve hot.