Seared Chicken Cutlets With Mushrooms
serves 2-4
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1/2 pound white mushrooms, sliced
1 shallot, minced
2 chicken cutlets
2 teaspoons olive oil
1 tablespoon butter
1/4 cup red wine
1/4 cup low-sodium chicken broth
2 teaspoons finely chopped fresh marjoram
2 teaspoons fresh lemon juice
prep: 5 minutes
total: 35 minutes
large, nonstick sauté pan
tongs
1. Prep the mushrooms and shallot. Season the cutlets generously on both sides with salt and pepper.
2. Heat 1 teaspoon of the olive oil and 1 tablespoon butter in a large, nonstick sauté pan over medium-high heat. When it's hot and shimmering, add the cutlets. Leave them alone to brown well on the first side, 2-4 minutes. Turn them over and brown 1 minute on the second side. Remove them to a plate.
3. Add the remaining olive oil and the mushrooms to the same pan. Cook, stirring occasionally, until the mushrooms turn soft, 3-5 minutes. Add the shallot and stir 2 minutes. Add the red wine to the pan, and season the sauce lightly with salt. Stir until the onions soften and the wine is almost gone, 2-4 minutes.
4. Add the broth and bring it to a boil. Reduce the heat to medium-low and put the chicken back in the pan. Simmer, turning the chicken once or twice, until it's cooked through, 6-8 minutes. Take the pan off the heat and stir the marjoram and lemon juice. Spoon the sauce over the chicken.
2. Heat 1 teaspoon of the olive oil and 1 tablespoon butter in a large, nonstick sauté pan over medium-high heat. When it's hot and shimmering, add the cutlets. Leave them alone to brown well on the first side, 2-4 minutes. Turn them over and brown 1 minute on the second side. Remove them to a plate.
3. Add the remaining olive oil and the mushrooms to the same pan. Cook, stirring occasionally, until the mushrooms turn soft, 3-5 minutes. Add the shallot and stir 2 minutes. Add the red wine to the pan, and season the sauce lightly with salt. Stir until the onions soften and the wine is almost gone, 2-4 minutes.
4. Add the broth and bring it to a boil. Reduce the heat to medium-low and put the chicken back in the pan. Simmer, turning the chicken once or twice, until it's cooked through, 6-8 minutes. Take the pan off the heat and stir the marjoram and lemon juice. Spoon the sauce over the chicken.
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