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Look in my freezer and you probably will find a half-dozen packs of thin-sliced chicken cutlets at any given time. Thin sliced cutlets are my family’s favorite and I love that I don’t have to pound them thin myself. I have a strong aversion to raw chicken and by buying thin cutlets, I barely have to touch it.
It’s easy to get together a package of chicken, some fresh mushrooms, herbs and a few pantry ingredients. Dinner will be ready in less than thirty minutes.
Herbed mushroom chicken is great served with pasta, buttermilk mashed potatoes or rice. Or you could have a low carb dinner and just serve it with a spinach salad and cauliflower mash. It’s a great weeknight dinner, but also fancy enough to serve to company on the weekends.
Since there are times when I know the dinner hour will be hectic, I can make this dish in advance and reheat it in the microwave. Actually it might even taste better reheated as all the flavors have time to meld together.
It especially tastes good to teenage children after a two hour soccer practice. With my growing teenage children, I know I want to keep plenty of chicken in my freezer.
For this recipe, I used dried Herb de Provence. I love the stronger taste of these herbs but feel free to use dried basil, parsley or both. Herbs paired with mushrooms are a winning combination.
Herbed Mushroom Chicken Recipe
Ingredients
- 6 boneless skinless chicken cutlets, thin
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 16 ounces mushrooms, sliced
- 1 teaspoon roasted garlic seasoning
- 1 teaspoon herbes de provence
- 2 cups chicken broth
- 1 tablespoon balsamic vinegar
- salt, to taste
- 2 tablespoons fresh parsley
Directions
Coat the chicken cutlets with flour and set on a plate.
Heat the oil and butter on medium heat in a big frying pan. Add the chicken and cook for about 5 minutes on each side or until chicken is no longer pink. Remove from pan and keep warm on a plate.
Add mushrooms to the pan. Sprinkle with garlic seasoning and dried herbs. Pour the broth and balsamic vinegar over the pan. Cook for 5 minutes or until liquid comes to a simmer and mushrooms are wilted. Stir pan occasionally.
Place chicken back in pan and cover with lid. Cook for about 10 minutes or until chicken is cooked through, sauce thickens and mushrooms are soft.
Add salt to taste. Sprinkle with chopped parsley before serving.
This chicken is another recipe that goes on my weekly dinner rotation. Chicken is a favorite on our menu and I could eat it four times a week.
Chicken is healthy, easy to make and so versatile. What’s your favorite chicken dish?
Post by
Food Fanatic
