This quick weeknight dinner is a complete meal in one skillet.
Serve with hot pasta, rice, or crusty bread for soaking up the sauce.
Its satisfying but not too rich, reminiscent ofcreamed spinachbut with the addition of hearty chicken and mushrooms.
Simply Recipes / Sally Vargas
If you dont see any in the meat aisle, buy boneless skinless chicken breasts.
you’re free to cut them into cutlets.
Use a sharp chefs knife or serrated knife to slice the breast horizontally into 2 cutlets.
Simply Recipes / Sally Vargas
Each chicken breast will yield 2 cutlets.
For this recipe, youll need 4 cutlets or 2 chicken breasts.
It also adds a little acidity, brightening up the sauce.
Simply Recipes / Sally Vargas
The wine is simmered until the alcohol cooks off and only the flavor of the wine remains.
If youre out of white wine, dry vermouth makes an excellent substitution.
you’re free to also make it without alcohol.
Simply Recipes / Sally Vargas
Use chicken broth instead and add a big squeeze of fresh lemon juice for some brightness.
Heavy or light cream is the best option since it thickens the sauce, avoiding a watery mixture.
If youd like to lighten it up a bit, use half-and-half.
Simply Recipes / Sally Vargas
The sauce wont be quite as luxurious, but it will still have a lovely flavor.
Most unsweetened, non-dairy liquid creamers like almond milk creamer will also work.
If youre dairy-free, leave out the Parmesan or use vegan Parm instead.
Simply Recipes / Sally Vargas
Otherwise, a grain or bread is nice for soaking up the sauce.
Buy 2 boneless skinless chicken breasts (about 1 1/2 pounds total).
Each chicken breast will give you 2 cutlets.
Simply Recipes / Sally Vargas
Dry white wines I recommend for this recipe: Pinot Grigio, Sauvignon Blanc, or a dry Riesling.
Mix well with a fork or a spoon.
Lay a chicken cutlet on top of the flour.
Simply Recipes / Sally Vargas
Sprinkle some of the flour mixture on top and press with your hands to coat.
Transfer it onto a large plate and repeat with the remaining cutlets.
Discard any leftover flour.
Simply Recipes / Sally Vargas
Place a large skillet over medium-high heat and add 2 tablespoons olive oil.
Tilt the skillet to evenly coat it with oil.
The oil should shimmer, but not smoke.
Simply Recipes / Sally Vargas
Add the dredged chicken cutlets in a single layer.
Let them cook, without moving, until the bottoms are golden brown, 3 to 5 minutes.
If your skillet isnt big enough, it’s possible for you to cook the chicken in 2 batches.
Simply Recipes / Sally Vargas
Transfer the chicken onto a clean plate and tent it with foil.
Set it aside while you make the sauce, which will be made in the same skillet.
Turn the heat down to medium and add the remaining 1 tablespoon olive oil.
Add the shallots and saute until they begin to turn translucent, about 1 minute.
Add the mushrooms and garlic, and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Saute until tender, 2 to 3 minutes.
Bring the wine to a simmer and cook until the alcohol smell dissipates, about 1 minute.
Stir in the heavy cream.
Bring it to a gentle simmer.
Stir in the Parmesan until it is completely melted.
Nestle the chicken cutlets in the sauce and let it simmer for 2 to 3 minutes to reheat.
Taste the sauce and adjust the seasoning with more salt and black pepper, if needed.
Leftovers keeps well since it has a moist sauce.
Add a splash of heavy cream if it feels dry.
I dont recommend freezing this dish since the texture of the sauce gets wonky.
Cream sauces have a tendency to split when frozen, thawed, and reheated.
