Cleanup is easy with this one pan dinner (you'll make the sauce in the same pan you used to cook the cutlets). Serve the dish over mashed potatoes or with a loaf of crusty bread to sop up the earthy sauce. To cut costs, purchase fresh herbs labeled "poultry blend." You'll get an assortment of herbs for the price of one package.
Halve each chicken breast lengthwise to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Discard plastic. Sprinkle salt and pepper over both sides of chicken. Place flour in a shallow dish, and stir in chopped thyme and rosemary. Dredge chicken in flour mixture; shake off excess. Cook 2 cutlets in 4 1/2 tsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until done. Remove cutlets from pan, and repeat procedure with 4 1/2 tsp. oil and remaining 2 dredged cutlets. Add remaining 1 Tbsp. oil to drippings in skillet; add mushrooms, and sauté over medium-high heat 4 to 6 minutes or until browned and all moisture evaporates. Stir in vinegar, and cook, stirring occasionally, 1 to 3 minutes or until liquid evaporates. Stir in broth and sage; bring to a boil. Boil until liquid is reduced to about 1/4 cup. Remove from heat; stir in mustard. Whisk in butter, 1 Tbsp. at a time. Spoon sauce over cutlets.
Wow! So flavorful! Followed recipe except I used 3 chicken breasts that I halved lengthwise. And I used 16 oz of whole button mushrooms that I quartered. I cooked chicken maybe 3-4 minutes on each side until golden brown, then took out of pan. Made sauce in same pan and then put chicken back in pan to sit in sauce for last few minutes! Yummy! This will be a staple chicken dish in our house. My 6 and 2 year old sons loved it and also my husband! Use the extra mushrooms and maybe even extra broth to make extra sauce! I served with rice and peas. I would even make it for the in-laws. :)
I made this for 2, but did not cut the sauce ingredients in half as my husband LOVES sauce. I did add a little more of the flour to the pan before adding the broth. It made a nice thicker sauce for the potatoes. He loved the flavors in the sauce. This is a "keeper".
Excellent! My husband and I enjoyed it. I used fresh herbs. I also used the prepackaged thin cutlets to save time...I hate pounding. I also added the leftover flour towards the end to thicken the sauce as well as adding the chicken back in to simmer towards the end.
Great Recipe! I used dried herbs instead of fresh and it turned out great. It had a restaurant quality taste to it. Besides using dried herbs, I cut the amount of butter. Also, I am not big fan of rosemary so next time I will cut the amount or only use thyme in the flour mixture.