Description
Golden pan-seared chicken cutlets in a rich garlic and mushroom cream sauce, crafted using butter, olive oil, and balanced acidity from Dijon mustard and lemon juice. A savory, restaurant-quality dish perfect over pasta, mashed potatoes, or roasted vegetables.
Ingredients
2 large chicken breasts (sliced into 4 thin cutlets)
1/2 cup all-purpose flour
12 ounces mushrooms (cremini or white button, thinly sliced)
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic (minced)
1/2 cup chicken broth (low-sodium)
1 cup heavy cream
1/2 teaspoon Dijon mustard
1 teaspoon lemon juice (freshly squeezed)
Instructions
Preheat oven to 375°F (190°C) as a backup for chicken browning.
Dredge chicken cutlets in flour, shaking off excess.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high. Sear chicken 3-4 minutes per side until golden. Transfer to plate.
In same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Sauté mushrooms 4-5 minutes until browned. Add garlic, cooking 1 minute until fragrant.
Pour in broth and simmer 2-3 minutes. Stir in heavy cream, Dijon mustard, and lemon juice. Reduce heat, return chicken to skillet, and simmer 3-4 minutes until sauce thickens.
Serve immediately or transfer to oven to keep warm if needed.
Notes
For gluten-free: substitute flour with cornstarch.
Mushrooms develop best when not overcrowded in the pan.
Serves well over egg noodles, cauliflower rice, or steamed greens.
Store leftovers in an airtight container up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Chicken Recipes
- Method: Stovetop/One Pan
- Cuisine: French-American