6 March, 2013
Chicket Cutlet w/ Mushroom Cream Sauce
I love a nice cutlet, pounded really thin with a great sauce. I know traditional cutlets are usually breaded and fried, but I prefer not to bread them and instead to just salt and pepper and sizzle them on a stove top griddle with a little canola oil. It makes a great crust on the outside of the chicken and takes no time to cook!
One of my favorite sauces is this mushroom cream sauce. It’s very simple….1 cup of heavy cream, 1 stick of butter, some mushrooms of your choice (I like portobella) and a few cloves of garlic. You can add a shallot if you like, but I prefer it without it.
Once your sauce is thickened (about 20 minutes at simmer) just spoon it over your cutlet. add some black pepper if you wish and a little
parsley is nice too! Delicious!
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