The CHICKEN CUTLETS WITH MUSHROOMS are a simple and tasty main course, perfect for bringing all the scent of autumn to the table. The chicken meat, tender and thin, is wrapped in a delicate and enveloping cream made from sautéed mushrooms, which give an intense and refined flavor.
A quick dish to prepare, ideal both for a family dinner and for a special occasion, able to win you over with its creaminess and the balance between the lightness of the white meat and the richness of the mushrooms. Serve with a side of seasonal vegetables or mashed potatoes, and the cutlets become an irresistible comfort food to enjoy at any time.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 slices chicken breast
- 14 oz champignon mushrooms
- 1 clove garlic
- Half glass white wine
- as needed extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 bunch parsley
- as needed flour
Tools
- 2 Pans
- 1 Cutting board
- 1 Plate
Steps
Clean the mushrooms by removing the skin and the earthy part with a damp cloth.
Slice them.
In a pan heat oil and garlic, add the mushrooms and cook for 5 minutes until tender. Remove the garlic, season with salt and set aside.Dredge the chicken slices in flour, shaking off the excess.
In a large pan heat some oil and place the slices in it.
Brown them over high heat on both sides, deglaze with the white wine and, once the alcohol has evaporated, salt and pepper.Add the mushrooms to the pan with the chicken and let them meld for a few minutes.
If the cooking juices are too dry, you can add a splash of hot water.Finish with a sprinkle of chopped fresh parsley.
Serve the chicken cutlets with mushrooms hot, accompanied by a side of vegetables or potatoes.
Tips
You can replace the white wine with heavy cream for a creamier version.
Also great with dried porcini mushrooms, soaked in hot water.
