Chicken Breast Cutlets in a light Sweet Wine Mushroom SauceDifficulty: Easy
Cuisine American
Keyword Chicken
Method Oven
Equipment
Large Oven Proof Skillet
Small Mixing Bowl
INGREDIENTS
8oz.Fresh Mushrooms - sliced
2Tbsps.Butter - melted
6B/S Chicken Breasts.
½cupAP Flour.
⅓cupButter.
½cupSweet White Wine. - Moscato, Riesling, etc.
½tsp.Salt.
⅛tsp.Pepper.
½cupMozzarella Cheese - shredded
½cupParmesan Ceese.
2Green Onions - chopped.
INSTRUCTIONS
In a large oven-proof skillet, melt 2 tbsps of butter over medium-high heat and sauté the mushrooms for 3 to 5 minutes, stirring constantly. Temporarily remove from pan.
Cut each chicken breast in half lengthwise and place them between sheets of plastic wrap. Flatten to ⅛ inch thickness using a flat-bottomed heavy pan.
Preheat the oven to 450°F.
Coat the chicken in the flour and cook for 3 to 4 minutes per side in the same skillet. Temporarily remove Chicken to a plate. Cover with foil to keep warm.
Add the wine to the skillet to deglaze, bring to a gentle boil, then reduce the heat and simmer for 10 minutes stirring occasionally to make a thin rue. Season with salt and pepper.
Add Chicken back into the skillet and top with the mushrooms.
Mix together the cheese and onions in a small bowl. Then sprinkle over the chicken.