Chicken Cutlets with Porcini Sauce Recipe

Looking for an easy Chicken Cutlets with porcini sauce recipe? Learn how to make Chicken Cutlets with porcini sauce using healthy ingredients.


Submitted by doconback

Makes 4 servings



Very good, the serving size is 4 but actually 1 piece of chicken was fine with veggie sides. From - Best of America's Test Kitchen

Recipe Ingredients for Chicken Cutlets with porcini sauce

1/2 ounce dried porcini mushrooms
1 cup low-sodium chicken broth
1/4 cup unbleached flour
24 ounce chicken breasts, boneless skinless, trimmed, halved horizontally and pounded 1/4 inch thick
2 tablespoons vegetable oil
1 onion, shallot
1/4 cup white wine,vermouth
1 teaspoon tomato paste
1 teaspoon soy sauce
1/2 teaspoon sugar
2 tablespoons butter
1/2 teaspoon thyme
1/2 teaspoon lemon juice

Recipe Directions for Chicken Cutlets with porcini sauce

  1. rinse the porcini in large bowl of cold water, agitating them with your hands to release any dirt and sand. Allow the dirt and sand to settle to the bottom of the bowl, then lift the porcini from the water and transfer them to a heatproof 2-cup measuring cup. Add the broth, submerging the porcini in the liquid. Microwave on high power 1 min, until the broth is steaming. Let stand for 10 min. Using tongs, transfer the porcini to a cutting board, reserving the broth. Chop the porcini in to 3/4 inch pieces and transfer to a medium bowl. Strain the broth through a fine mesh strainer lined with a coffee filter into the bowl with the chopped porcini.

  2. Combine 1/4 cup of the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a pie plate. Pat the chicken dry with paper towels. Working with one pice at a time , dredge the chicken in the flour mixture, shaking gently to remove any excess. Set aside on a plate

  3. Heat 1 tablespoon of the oil in a 12 inch skillet over med-high heat until just smoking. Place 4 of the cutlets in the skillet and cook without moving until browned, about 2 min. Flip the cutlets and continue to cook until the second sides are opaque, 15-20 seconds Transfer to a large plate. Add 1 tablespoon more oil to the skillet and repeat with the remaining cutlets. Tent the plate loosely with foil

  4. Add the remaining 1 teaspoon oil to the skillet and return the pan to med heat. Add the shallot and cook, stirring often until softened, about 2 min. Add the remaining 1 teaspoon flour and cook whisking constantly about 30 seconds. Increase the heat to med high and whisk in the vermouth, soaked porcini and liquid, tomato paste, soy sauce and sugar. Simmer until reduced to 1 cup, 3-5 min

  5. transfer the cutlets and any accumulated juices to the skillet. cover and simmer until the cutlets are heated through about 1 min. Remove the skillet from the heat and transfer the cutlets to a serving platter. Whisk in the butter, thyme and lemon juice into the sauce and season with salt and pepper to taste. Spoon the sauce over the chicken and serve

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 301.6g
Amount Per Serving
Calories
507
Calories from Fat
228
% Daily Value*
Total Fat
25.3g
39%
Saturated Fat
8.5g
42%
Trans Fat
0.0g
Cholesterol
167mg
56%
Sodium
283mg
12%
Potassium
496mg
14%
Total Carbohydrates
12.0g
4%
Dietary Fiber
1.7g
7%
Sugars
2.0g
Protein
51.9g
Vitamin A 6% Vitamin C 5%
Calcium 4% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in sugar
  • High in niacin
  • High in selenium
  •   Bad points
  • High in cholesterol
  • Contains alcohol
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