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.”

Ingredients Nutrition


  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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