Chicken Cutlets With Mushroom Sauce Connies Recipes

Steps:

• Combine lemon juice, half the olive oil and half the garlic in a shallow dish that can hold chicken in a single layer. Add chicken, turn to coat, dust with salt and pepper and top with thyme sprigs. Cover and refrigerate about 6 hours.
• About 45 minutes before serving, heat remaining olive oil in a 10-inch skillet. Add shallots and remaining garlic and sauté on medium until soft. Add mushrooms and sauté, stirring, until they are moist and softened, starting to color and have exuded juices. Shut off heat. Dissolve mustard in wine and mix in vinegar. Reheat mushrooms, add mustard mixture and cook on medium-high until liquid has reduced to thickness of heavy cream. Season with salt and pepper; remove from heat.
• Place flour in a shallow bowl, eggs in another bowl and bread crumbs in a third. Discard thyme sprigs from chicken. Dip chicken thighs, 1 at a time, lightly in flour, then egg, then crumbs to coat both sides. Set on a plate. Heat grapeseed oil in a large skillet, preferably cast iron. Sauté chicken cutlets on medium until golden brown, about 3 minutes per side in 2 shifts. Remove to a serving platter as they are done. Tent with foil to keep warm.
• Reheat mushrooms and add thyme leaves. Place some mushroom mixture on each cutlet along with a lemon wedge and serve.

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Steps:

• Pound halved chicken breast to 1/2 inch thickness.
• Coat chicken with flour.
• Dip in a mixture of eggs and milk.
• Coat with bread crumbs.
• Fry cutlets, four at a time, in hot oil until golden brown, about 5 minutes per side.
• Remove to warm platter; keep warm. Serve with mushroom sauce.
• Mushroom Sauce-RECIPE BELOW:
• Cook mushrooms and onions in butter until tender.
• Stir in flour.
• Add milk, salt and pepper.
• Cook and stir until boiling.
• Stir in sour cream.
• Turn down heat and warm through; do not boil!
• Serve with warm chicken cutlets.
• Enjoy!

Steps:

• Pound chicken to 1/4-in. thickness. Sprinkle both sides with salt and 1/4 teaspoon pepper. In a large nonstick skillet, cook chicken for 4-5 minutes on each side or until juices run clear., Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat until mushrooms are tender., In a small bowl, combine the cornstarch and wine or additional broth until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve sauce over chicken.

Steps:

• Season chicken with salt and pepper.
• Drizzle with 2 tbsp lemon juice.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add chicken and mushrooms and cook chicken for 2 to 3 minutes per side or until golden brown and until mushrooms are softened.
• Add remaining 2 tbsp lemon juice, parsley and capers and cook for 2 more minutes.
• Garnish with lemon slices before serving.

Steps:

• Pound chicken to 1/2" thickness--I do this between cellophane to avoid any mess. Coat with flour. Dip in egg/milk mixture. Coat with bread crumbs. Fry 2-4 at a time in hot oil until golden (about 5 minute per side). Remove and keep warm while frying the rest. Serve with MUSHROOM SAUCE.
• MUSHROOM SAUCE:.
• Cook mushrooms and onion in butter until tender. Stir in flour. Add milk, salt and pepper. Cook and stir until boiling and thickening. Stir in sour cream and heat through--Do Not Boil.