Skinless, boneless chicken breasts with a creamy mushroom sauce with vermouth, cream, and sage.
You know what the best thing is about chicken breast cutlets?
They cook up in about nothing flat.
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They’re great for midweek meals when you are just rushing to get something on the table.
Creamy Mushroom Sauce
Chicken breasts also take to sauces well.
Since they’re relatively lean, they love rich, cream-based sauces.
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This particular creamy sauce is loaded with mushrooms and seasoned with sage.
I found the sauce accompanying a pasta recipe on Bon Appetit years ago, delicious!
And perfect to go with chicken cutlets.
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Up the Mushroom Flavor
How to get the most mushroom flavor in the sauce?
Include a few sliced fresh shiitake mushrooms in with the cremini or button mushrooms.
Feel free to experiment with the herbs.
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This sauce calls for sage, but you could also use tarragon or thyme.
What to serve with this chicken dish?
I recommend some rice or egg noodles, along with a green like asparagus, spinach, or kale.
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Add the shallots and saute for one minute.
Add the mushrooms and parsley and saute for 7-10 more minutes, or until the mushrooms have browned.
If you are using unsalted butter, sprinkle on a pinch of salt.
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Stir in the cream.
While the sauce is simmering, heat the olive oil in another large saute pan on medium high heat.
Sprinkle salt and pepper over both sides of the chicken breast cutlets.
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Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.
Stir the sage into the sauce, and season to taste with salt and pepper.
Pour the sauce over the chicken.
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Garnish with chopped fresh parsley.
Sauce adapted from Bon Appetit.
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Sally Vargas
