Description
Tender chicken cutlets simmered in a rich garlic mushroom cream sauce with Parmesan. Ready in just 20 minutes for an easy, comforting dinner.
Ingredients
2 large boneless, skinless chicken breasts (about 1 1/4 to 1 1/2 pounds total), sliced horizontally into 4 thin cutlets
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon unsalted butter
2 tablespoons unsalted butter
10 ounces mushrooms, sliced
2 garlic cloves, minced
1/2 cup low-sodium chicken or vegetable broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons finely sliced chives or chopped parsley (optional)
Instructions
1. Slice chicken breasts horizontally to create 4 thin cutlets. Season with salt and pepper. Lightly coat with flour.
2. Melt 1 tablespoon butter in a skillet over medium-high heat. Cook chicken about 2 1/2 minutes per side until golden and cooked through. Remove and keep warm.
3. Add remaining butter to the skillet over high heat. Add mushrooms and cook about 4 minutes until browned.
4. Stir in minced garlic with a pinch of salt and pepper. Cook 1 minute until fragrant.
5. Pour in broth and scrape the pan to deglaze. Simmer 1 minute.
6. Reduce heat to medium and stir in heavy cream. Simmer 2 minutes until slightly thickened.
7. Add Parmesan and stir until melted and smooth. Adjust seasoning.
8. Return chicken to skillet and spoon sauce over. Simmer 30 seconds.
9. Garnish with chives or parsley and serve hot.
Notes
For a lighter version, substitute half-and-half for heavy cream.
Use gluten-free flour if needed.
Reheat gently and add a splash of broth or cream if sauce thickens.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Easy Dinner Ideas
- Method: Skillet
- Cuisine: Western