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Thursday, February 27, 2014

Chicken Cutlets in a Mushroom Gravy {one skillet meal!}

Ever crave a Sunday dinner type meal, but you most certainly do NOT want to take the time for it on a weeknight?

If you answered yes, then this is the DISH for you.

Better yet?  Everything is cooked in one skillet.  Did you hear that?  When are done and stuffed to the brim, you only have ONE dish to wash up!  More time for your family or if you're like me, more time to finally crash on the couch once everything is done for the day.

Chicken is a staple in our house, but like many it can get boring.  There is nothing worse than a dried out, plain, boring chicken breast.  It can make anyone turn up their nose.  Including kids.  {Trust me, mine have}. But you see, with this chicken it is sauteed in olive oil and seasonings and chicken stock and well, it just is super flavorful.

I served this with garlic mashed potatoes.  Do I really have to explain why?  I mean, chicken, garlic and mashed potatoes pretty much go together.  Like dark chocolate and almonds.  Or a burger and fries.  Or even better, milk and cookies.  You get the picture.

To save yourself a step have chicken cleaned, trimmed and pounded thin the day prior, preferably while alone.  That way when you pull them out of the fridge to get started on dinner this night, it saves you a step.

And the sanity of your children asking you OVER and OVER why you are beating the chicken with a mallet.

{This only comes from experience.}

Chicken Cutlets in a Mushroom Gravy

{Print this Recipe!}

4 boneless, skinless chicken breasts, cut in half horizontally, pounded thin
2 T. flour
generous amounts of salt and pepper
4 T. olive oil
8 oz. sliced button mushrooms
1 1/2 c. chicken stock
2 t. cornstarch
1 t. grainy mustard
1 T. butter

1.  Prepare chicken breasts but cutting in half horizontally and pounded thin between two sheets of plastic wrap.  This will give you 8 thin chicken cutlets.
2.  Sprinkle chicken generously with salt and pepper.
3.  Place flour in a shallow dish and dredge chicken cutlets, shaking off the excess.
4.  Heat a large skillet to medium-high heat, adding in the olive oil.
5.  Place chicken in the pan {may have to do two batches depending on size of skillet} and cook 3 minutes a side or until done.  Remove the chicken from the pan and set aside.
6.  Add mushrooms to the pan and cook until slightly brown.
7.  Meanwhile combine chicken stock, mustard and cornstarch, whisking to combine.  Add this to the mushrooms and allow to thicken, about 2 minutes, stirring continuously.
8.  Place the cooked chicken back in the pan, cover with a lid and allow to simmer on low heat for another 5 minutes.
9.  Swirl in 1 T. of butter and serve hot.


A few housekeeping issues!

You have ONE last day to enter the all Iowa Food Blogger giveaway.  This is the chance to win a $225 Visa gift card.  It is patiently sitting on my desk at home just waiting to be mailed out to someone!

My 28-Days of Simple, Homemade Meals Segment {all dishes 10 ingredients or less} is about to come to an end on my Facebook page.  Have you been following?  I do have plans to turn all those meals into an e-book so please stay tuned.

Would you like to comment?

  1. This looks so good and great for the very cold week we are having. I really want some comfort food!