CHICKEN CUTLETS WITH MUSHROOM DRESSING
This French-inspired chicken dish isn't exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort. First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried. They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken. Serve with a crisp green salad (and a potato gratin or pommes Anna if you're feeling particularly ambitious). If you'd prefer to fry the chicken 30 minutes or so in advance and keep it in the oven at 175 degrees, that'll work beautifully. As for what to drink, this dish pairs perfectly with the pinot noirs of the Côte Chalonnaise on the southern end of Burgundy. Bon appétit!
Provided by Florence Fabricant
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 713 milligrams, Sugar 4 grams, TransFat 0 grams
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Ada. Jesus
[email protected]This is a keeper!
Alex Kariuki
[email protected]Perfect for a weeknight meal.
Muhumuza Ronald
[email protected]Easy and delicious.
Musa Umar
[email protected]Will definitely make again!
Alana Lounsbury
[email protected]Not bad!
Imran Falak
[email protected]Meh.
Ibrahim Hridoy
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The chicken was dry and the dressing was too thick. I think I'll try a different recipe next time.
Olajide Olamide
[email protected]This recipe was a bit too bland for my taste. I added some extra salt and pepper to the chicken and dressing, and it was much better. I also think it would be good to add some vegetables to the dressing, like mushrooms or onions.
Hanan Nomi
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The chicken is always cooked perfectly and the mushroom dressing is so creamy and flavorful. I highly recommend this recipe!
ZeN DDM
[email protected]This was a delicious and easy recipe to make. I used boneless, skinless chicken breasts and they cooked perfectly. The mushroom dressing was also very flavorful. I served it over rice and it was a great meal.
Muneeb Mehar
[email protected]I'm not usually a fan of chicken cutlets, but this recipe changed my mind. The chicken was so tender and moist, and the mushroom dressing was the perfect complement. I'll be adding this to my regular rotation of recipes.
Elizabeth Houser
[email protected]This chicken cutlet recipe with mushroom dressing was a hit at my dinner party! The chicken was juicy and flavorful, and the mushroom dressing was rich and creamy. I especially loved the crispy shallots on top. Will definitely be making this again!