If you’re looking for chicken cutlets that aren’t breaded, try boneless, skinless chicken cutlets with a sauce of sage, mushrooms, white wine, and cream. I adapted this from Simply Recipes.
Chicken Cutlets with Sage and Mushrooms
Recipe type: Main
- 3 tablespoons unsalted butter
- ½ cup chopped shallots
- 8-10 ounces mushrooms, cremini or shitake, thickly sliced
- 1 teaspoon chopped fresh Italian parsley
- 1 cup dry white wine
- ⅔ cup heavy whipping cream
- 3 tablespoons chopped fresh sage
- 1 tablespoon olive oil
- 6 boneless, skinless chicken cutlets
- Salt and freshly ground black pepper
- Melt butter in a large sauté pan on medium high heat. Add shallots and sauté for one minute. Add mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned. Sprinkle on a pinch of salt. Add wine and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes).
- While the sauce is reducing, heat olive oil in another large sauté pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.
- Stir in sage to sauce, season to taste with salt and pepper. Pour sauce over chicken. Garnish with chopped fresh parsley.