This dish, with a sauce flavored with lemon juice and white wine, is a lot like chicken francaise, only it contains the added bonus of delicious sliced mushrooms. Pounding the cutlets allows them to cook in virtually no time. Easy indeed!
Credit: Beautiful Face, Beautiful Body by Jaqulene Harper-Roth
- 1/2 cup chicken broth
- 2 tablespoons white wine
- 1-2 tablespoons lemon juice (or to taste)
- 2-3 skinless, boneless chicken breasts
- 3 tablespoons flour
- 2 tablespoons olive oil
- 2 tablespoons butter or margarine
- 1 cup sliced mushrooms
- Chopped fresh parsley, for garnish (optional)
Combine the broth, wine and lemon juice in a small bowl or large mixing cup. Set aside.
Rinse and dry the chicken breasts. Using a kitchen mallet, pound to 1/4-inch thickness. Dredge the breasts in flour, saving the excess flour. Heat the olive oil in a large skillet over medium-high heat, add the chicken and saute until cooked through. Remove from the pan and place on a plate.
In the same pan used for the chicken, add the butter or margarine and the mushrooms. Saute for 2 to 3 minutes. Add the remaining flour to the mushrooms and stir to coat. Cook for 1 minute. Add the broth mixture to the mushrooms and stir constantly until the mixture thickens. Add chopped fresh parsley if desired.
Spoon the sauce over the chicken breasts and serve. Enjoy!
Need a mallet for pounding the chicken? Shop for a kitchen mallet.
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