CHICKEN CUTLETS WITH SAUCE RECIPES

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CHICKEN CUTLETS WITH CREAMY DIJON SAUCE RECIPE | COOKING LIGHT



Chicken Cutlets with Creamy Dijon Sauce Recipe | Cooking Light image

Our readers call this easy chicken recipe "so good," "a surprise hit," and totally amazing," and we have to agree! Quick, creamy, and guaranteed to satisfy that comfort food craving, this chicken cutlet recipe is sure to top your "must make" list. For the time-crunched cook, pounding or slicing thick chicken breasts into thin cutlets is a smart way to reduce portion sizes and speed up cook time. Chicken cutlets cook in a flash and remain supremely tender and juicy. After cooking the chicken, use the tasty browned bits left behind in the pan as the base for a speedy sauce.

Provided by Julianna Grimes

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons chopped shallots
1/2 cup fat-free, lower-sodium chicken broth
1 rosemary sprig
3 tablespoons whipping cream
2 teaspoons Dijon mustard

Steps:

  • Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer to a serving platter. Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Cook 2 minutes. Stir in whipping cream; cook 2 minutes. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon over chicken.

Nutrition Facts : Calories 266, FatContent 9.7 g, SaturatedFatContent 3.6 g, SodiumContent 519 mg

CHICKEN CUTLETS WITH MUSHROOM SAUCE RECIPE: HOW TO MAKE IT



Chicken Cutlets with Mushroom Sauce Recipe: How to Make It image

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.

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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CHICKEN CUTLETS WITH CREAMY DIJON SAUCE RECIPE | COOKING LIGHT
Our readers call this easy chicken recipe "so good," "a surprise hit," and totally amazing," and we have to agree! Quick, creamy, and guaranteed to satisfy that comfort food craving, this chicken cutlet recipe is sure to top your "must make" list. For the time-crunched cook, pounding or slicing thick chicken breasts into thin cutlets is a smart way to reduce portion sizes and speed up cook time. Chicken cutlets cook in a flash and remain supremely tender and juicy. After cooking the chicken, use the tasty browned bits left behind in the pan as the base for a speedy sauce.
From cookinglight.com
Calories 266 per serving
  • Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer to a serving platter. Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Cook 2 minutes. Stir in whipping cream; cook 2 minutes. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon over chicken.
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