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Garlic Butter Chicken Cutlets with Mushrooms
Rachel Kim

Garlic Butter Chicken Cutlets with Mushrooms

A wide skillet gives mushrooms enough room to brown before thin chicken cutlets hit the pan. The butter goes in late with garlic, which keeps both from scorching. Total time: 30 minutes.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 12 oz cremini mushrooms sliced
  • 3 tbsp unsalted butter
  • 3 garlic cloves minced
  • 1/2 cup low-sodium chicken broth

Method
 

  1. Season the chicken with salt and black pepper and dust both sides lightly with flour.
  2. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat and brown the mushrooms for 5 minutes, then transfer them to a plate.
  3. Add the remaining oil and cook the chicken for 3 to 4 minutes per side, until it reaches 165°F, then move it beside the mushrooms.
  4. Lower the heat, melt the butter and cook the garlic for 30 seconds before stirring in the broth.
  5. Simmer for 2 minutes, return the chicken and mushrooms and turn them through the garlic-butter sauce.