Chicken cutlets in a mushroom and wine sauce
Comfort
Weekend
Ingredients
- 480 g chicken cutlets
- 3 tablespoons all-purpose flour
- 1 teaspoon dried garlic
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons oil
- 3 tablespoons butter
- 3 medium shallots
- 500g brown mushrooms
- 150 ml quality wine
- 400-500ml stock
- 150 ml cooking cream
- 1.5 teaspoons cornstarch
- Fresh parsley
Instructions
Difficulty ⭐⭐⭐
Why this recipe existsThese chicken cutlets go well with rice, potatoes, or even pasta.
Mix the flour with garlic, pepper, and salt.
Coat the steaks in this mixture so that it adheres well to them.
Then, melt a tablespoon of butter and 2 tablespoons of oil in a skillet.
Sear the steaks until they are golden brown.
Then transfer all the steaks to a plate.
Add the remaining butter to the same pan, chop the shallot, and sauté until golden brown.
Once done, add the sliced mushrooms.
Sauté them for 10–15 minutes until they soften and darken; the liquid should evaporate.
Pour in the good wine, stir briefly, then add the stock and cooking cream.
Stir briefly, reduce the heat, and simmer gently for 5–7 minutes, stirring occasionally to prevent burning.
Mix the cornstarch with 2–3 tablespoons of cold water until creamy. Then pour it into the sauce.
Simmer for 5 minutes.
Season to taste if needed.
Finally, add the steaks to the sauce, sprinkle a little parsley over the steaks, and simmer everything gently for 10 minutes.
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