Description
Savory pan-fried chicken cutlets in a rich, umami-packed mushroom sauce with a hint of lemon. Perfect for a cozy weeknight meal, this dish balances crispy textures and velvety flavors.
Ingredients
2 large chicken breasts (cut into 4 thinner cutlets)
1 cup all-purpose flour
1/2 cup unsalted butter
2 tbsp olive oil
1 cup chopped mushrooms (cremini or button)
1 clove garlic, minced
1 cup heavy cream
3/4 cup chicken broth
1 tbsp fresh lemon juice
Salt and pepper to taste
Instructions
Season chicken with salt and pepper. Dredge in flour until fully coated
Heat 1 tbsp butter and 2 tbsp oil in a skillet over medium-high. Cook chicken 4-5 minutes per side until golden
Push chicken to the pan’s edge. Add remaining 1 tbsp butter, mushrooms, and garlic. Sauté 3 minutes until browned
Deglaze with chicken broth and lemon juice. Simmer 2 minutes
Stir in heavy cream. Return chicken to pan. Cook 3-4 minutes until sauce thickens
Ladle onto plates and garnish with parsley
Notes
Store cooked chicken and sauce separately for 3 days
Use coconut milk for a lighter alternative to heavy cream
Add thyme or rosemary to enhance the earthy flavors
Nutrition
- Serving Size: 1 portion (280g)
- Calories: 520
- Sugar: 2g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 180mg