Are you ready to delight your taste buds with our juicy Chicken Mushroom Cutlets? This enticing dish boasts tender chicken pieces doused in a creamy, flavorful mushroom sauce. It’s a mouth-watering combination of textures and flavors that will have everyone at your table asking for seconds.

Every time I serve these Chicken Mushroom Cutlets, they’re a hit. My husband, a man of few words when it comes to food, raves about them endlessly. He simply adores the creamy mushroom sauce, often scooping extra onto his plate. These cutlets have quickly become a favorite in our household. Even our picky little ones are fans, which says a lot about how delicious they are!”

Why These Chicken Mushroom Cutlets are Amazing ?

Chicken Mushroom Cutlets are not just any ordinary chicken dish. They are juicy, tender chicken breasts coated in a velvety, rich mushroom sauce that is both hearty and satisfying. This recipe uses fresh, wholesome ingredients and a combination of flavors that results in a truly remarkable dish.

Tasty Chicken Cutlets with Mushrooms

Ingredients:

680 grams (approx. 1.5 pounds) of chicken breasts, boneless and skinless, cut into cutlets
66 grams (approx. 1/2 cup) of all-purpose flour

1/2 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of garlic powder

340 grams (approx. 12 ounces) of clean, thickly sliced mushrooms
4 tablespoons of unsalted butter, divided
1 tablespoon of olive oil

2 cloves of garlic, minced
2 large shallots, thinly sliced
118 ml (approx. 1/2 cup) of dry white wine

354 ml (approx. 1 1/2 cups) of low sodium chicken broth
118 ml (approx. 1/2 cup) of heavy cream
2 large sprigs of fresh thyme

1 teaspoon of Dijon mustard
2 teaspoons of cornstarch dissolved in 2 tablespoons of water or broth

How to Make Delicious Chicken Mushroom Cutlets ?

Initial Preparations:

Begin by patting the chicken breasts dry with paper towels. Split each breast horizontally into two thinner cutlets. Alternatively, you can place the chicken breasts between two sheets of plastic wrap and pound them to achieve an even thickness. In a bowl, mix together flour, salt, pepper, and garlic powder. Set this mixture aside for later.

Cooking the Chicken:

Next, heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet. Once the butter has melted, dredge 3 chicken cutlets in the flour mixture. Make sure to coat both sides and shake off any excess flour. Add the coated chicken to the skillet and cook until it’s nicely browned, this should take about 5 minutes. Flip the cutlets and cook for another 3-5 minutes. Remove the cooked chicken, place it on a plate, and cover it to keep warm. Repeat this step with the remaining chicken.

Preparing the Sauce:

Now, it’s time to prepare the sauce. Add the remaining 2 tablespoons of butter to the pan and heat until it’s fully melted. Add sliced mushrooms to the pan and cook without disturbing until the mushrooms are dark on one side. Stir and turn the mushrooms, and continue cooking until all moisture evaporates and the mushrooms are well browned.

Next, add the sliced shallots to the pan and cook until they soften and start to brown. Add minced garlic and sauté for 30 seconds or until it’s fragrant. Pour the wine into the pan to deglaze, ensuring you scrape the bottom. Add the thyme sprigs, chicken broth, Dijon mustard, and cream. Allow the mixture to boil and cook for 5 minutes.

Stir in the cornstarch solution, bring the sauce back to a light simmer, and add the chicken. Let it heat and simmer for 5 minutes or until the sauce thickens and the chicken is warmed through.

Remove the thyme sprigs, season the dish with salt and pepper according to your taste, and garnish with parsley or additional thyme.

Serving:

Serve these flavorful Chicken Mushroom Cutlets with rice, potatoes, or noodles for a satisfying meal. Enjoy this delectable dish that is sure to become a favorite at your family table!

Notes:

These Chicken Mushroom Cutlets are a great option for a weeknight dinner or a fancy meal. For a gluten-free version, replace the flour with a gluten-free mix. Also, remember to cook the chicken at the right temperature to ensure it’s moist and tender.

Chicken Mushroom Cutlets is a delicious, heart-warming recipe. So next time you’re thinking of a meal to impress, look no further than this recipe.

Chicken Mushroom Cutlets – Creamy Delight

Frequently Asked Questions :

What can I serve with these Chicken Mushroom Cutlets?

These cutlets go great with a side of mashed potatoes, rice, or steamed vegetables.

Can I make the Chicken Mushroom Cutlets gluten-free?

Yes, you can substitute the flour with a gluten-free flour mix.

How can I store leftover Chicken Mushroom Cutlets?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Chicken Mushroom Cutlets

Jannah

Chicken Mushroom Cutlets? This enticing dish boasts tender chicken pieces doused in a creamy, flavorful mushroom sauce.

Print Recipe Pin Recipe

Prep Time 35

Cook Time 25

Total Time 1

Course Dinner, Main Course, Main Dish

Cuisine American

Servings 6

Ingredients

680 grams approx. 1.5 pounds of chicken breasts, boneless and skinless, cut into cutlets
66 grams approx. 1/2 cup of all-purpose flour
1/2 teaspoon of salt

1 teaspoon of pepper
1/2 teaspoon of garlic powder
340 grams approx. 12 ounces of clean, thickly sliced mushrooms

4 tablespoons of unsalted butter divided
1 tablespoon of olive oil
2 cloves of garlic minced

2 large shallots thinly sliced
118 ml approx. 1/2 cup of dry white wine
354 ml approx. 1 1/2 cups of low sodium chicken broth

118 ml approx. 1/2 cup of heavy cream
2 large sprigs of fresh thyme
1 teaspoon of Dijon mustard

2 teaspoons of cornstarch dissolved in 2 tablespoons of water or broth

Instructions

Begin by patting the chicken breasts dry with paper towels. Split each breast horizontally into two thinner cutlets. Alternatively, you can place the chicken breasts between two sheets of plastic wrap and pound them to achieve an even thickness.
In a bowl, mix together flour, salt, pepper, and garlic powder. Set this mixture aside for later.

Next, heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet. Once the butter has melted, dredge 3 chicken cutlets in the flour mixture. Make sure to coat both sides and shake off any excess flour.
Add the coated chicken to the skillet and cook until it's nicely browned, this should take about 5 minutes. Flip the cutlets and cook for another 3-5 minutes. Remove the cooked chicken, place it on a plate, and cover it to keep warm. Repeat this step with the remaining chicken.
It's time to prepare the sauce. Add the remaining 2 tablespoons of butter to the pan and heat until it's fully melted. Add sliced mushrooms to the pan and cook without disturbing until the mushrooms are dark on one side. Stir and turn the mushrooms, and continue cooking until all moisture evaporates and the mushrooms are well browned.

Now, add the sliced shallots to the pan and cook until they soften and start to brown. Add minced garlic and sauté for 30 seconds or until it's fragrant.
Pour the wine into the pan to deglaze, ensuring you scrape the bottom. Add the thyme sprigs, chicken broth, Dijon mustard, and cream. Allow the mixture to boil and cook for 5 minutes.
Stir in the cornstarch solution, bring the sauce back to a light simmer, and add the chicken. Let it heat and simmer for 5 minutes or until the sauce thickens and the chicken is warmed through.

Remove the thyme sprigs, season the dish with salt and pepper according to your taste, and garnish with parsley or additional thyme.
Serve these flavorful Chicken Mushroom Cutlets with rice, potatoes, or noodles for a satisfying meal. Enjoy this delicious recipe that's bound to become a family favorite!

Notes

Keyword Chicken, Chicken Mushroom Cutlets, dinner