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Chicken Cutlets With Creamy Mushroom Gravy

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“This is simple to make and so good! I have made it several times and plan on making it on a regular basis, we really enjoyed this chicken dish. Although it does not say to, I deglazed the pan with about 1/4 cup dry white wine after I browned the cutlets and transfered them to a plate, you can also deglaze with dry vermouth. If you don't care for garlic then leave it out.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Flatten chicken breasts slightly between two pieces of plastic wrap.
  2. In a small bowl, combine flour, 1 teaspoon thyme, allspice, salt and pepper (set aside about 1 heaping tablespoon flour).
  3. Rinse the chicken in cold water, pat dry with paper towel.
  4. Coat the chicken with flour mixture.
  5. In a heavy large skillet oven medium heat melt the butter with olive oil.
  6. Add the chicken and brown for about 3-4 minutes on each side; transfer to a plate.
  7. At this point you can deglaze with white wine if desired.
  8. Add in sliced mushrooms, onion, garlic (if using) and remaining 1/2 teaspoons dried thyme; saute until mushrooms are brown (about 5 minutes).
  9. Mix in reserved 1 tablespoon flour; cook 1 minute.
  10. Add in the whipping cream, grated Parmesan cheese and chicken broth; bring to a boil and stir occasionally.
  11. Return the chicken and any juices to the skillet.
  12. Reduce heat to medium-low and simmer uncovered until the chicken is cooked through and the gravy thickens slighty (about 5-8 minutes).

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