Description
A classic European dish featuring tender chicken cutlets in a rich, velvety mushroom sauce balanced by Dijon mustard and citrus. Quick to prepare and perfect for family meals.
Ingredients
2 large chicken breasts (sliced into thin cutlets)
Salt and pepper (to taste)
Flour (for dredging)
2 tablespoons olive oil
2 tablespoons butter
350g mushrooms (Cremini or button, sliced)
1/4 teaspoon Italian seasoning (oregano, thyme, basil)
3 garlic cloves (finely chopped)
125ml chicken broth (non-alcoholic)
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
200ml heavy cream
Instructions
Preheat oven to 40°C (for keeping cooked chicken warm)
Season chicken cutlets with salt and pepper
Dredge in flour, shaking off excess
Heat olive oil in a large skillet over medium-high heat
Sear chicken 2-3 minutes per side until golden, transfer to oven
In same skillet, melt butter, sauté mushrooms and garlic 5 minutes until golden
Stir in Italian seasoning, broth, lemon juice, and Dijon mustard
Simmer 3-4 minutes to reduce slightly
Pour in cream, stir until smooth and gently coat chicken
Return chicken to skillet, simmer 2-3 minutes to heat through
Notes
Use Cremini mushrooms for a more pronounced earthy flavor
Chickens can be cooked stovetop instead of oven
Store leftovers in airtight containers for 3-4 days
- Prep Time: 10
- Cook Time: 20
- Category: Poulet Faciles pour le Dîner
- Method: Stovetop
- Cuisine: European, Family
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 16g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 65mg