Description
Tender chicken cutlets meet umami-rich mushrooms in a creamy, tangy Dijon-infused sauce. A quick, weeknight-friendly dish perfect for any occasion.
Ingredients
2 large chicken breasts
Salt and pepper, to taste
Enough flour to dredge
2 tablespoons olive oil
1/4 cup butter
2 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 cup chicken broth
1 tablespoon Dijon mustard
1/2 cup heavy cream
1 pound mixed mushrooms (shiitake, cremini, button)
Fresh parsley (for garnish)
Instructions
Cut chicken breasts into four thinner cutlets
Season with salt and pepper
Dredge in flour
Heat olive oil in a skillet
Brown chicken on both sides
Add butter, garlic, and Italian seasoning
Cook mushrooms until golden
Deglaze with chicken broth and Dijon mustard
Add heavy cream
Simmer sauce, then return chicken to pan
Season with salt and pepper
Simmer 5-7 minutes
Garnish with parsley
Notes
For extra crunch, use panko instead
Substitute mushrooms with zucchini or bell peppers
Use almond flour for a gluten-free option
Store in airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 0g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg