Mushroom Cream Sauce Chicken Cutlet
A golden chicken cutlet smothered in a rich mushroom cream sauce, served with crispy french fries and fresh tomato slices. A comforting weeknight dinner that comes together in about 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 620
- Protein
- 35g
Ingredients
- 4 pieces chicken cutlets
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 8 ounces mushrooms
- 1 cup heavy cream
- 12 ounces french fries
Instructions
- 1
Season the 4 chicken cutlets with the 1 tsp salt and 1/2 tsp black pepper, then dredge each in the 1/2 cup flour, shaking off excess.
- 2
Heat 2 tbsp of the olive oil in a large skillet over medium-high. Cook the cutlets until golden and cooked through, about 4 minutes per side. Transfer to a plate.
- 3
Add the remaining 1 tbsp olive oil and the 8 oz sliced mushrooms to the skillet. Cook until browned and tender, about 6 minutes.
- 4
Pour in the 1 cup heavy cream and scrape up any browned bits. Simmer until the sauce thickens slightly, about 3 minutes, until it coats the back of a spoon.
- 5
Return the chicken to the skillet, spooning sauce over. Cook 2 minutes to warm through.
- 6
Serve the chicken with the sauce, alongside the 12 oz french fries (cooked per package) and tomato slices if you like.
Tools you’ll need
- Large skillet
- Plate
- Measuring cups and spoons
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