Cheesy Chicken Cutlets With Mushrooms And White Wine Recipe
Cheesy chicken cutlets with mushrooms and white wine are nestled in a flavorful pan sauce, topped with melty provolone and buttery sautéed mushrooms for an easy, restaurant style dinner at home.
Equipment
- large skillet with lid
Ingredients
- 4-6 Premade Chicken Cutlets
- 3 Tbs Butter
- 2 Tbs Olive Oil
- 3 Cloves Garlic, minced
- ¼ Cup Dry White Wine
- ½ Cup Chicken Broth
- 1 Tbs Lemon Juice
- 8 Oz Baby Bella Mushrooms, sliced or use a mushroom saute kit from Giorgio Fresh
- Salt and Pepper to taste
- 1 teaspoon Fresh Thyme
- 6 Slices Provolone Cheese
- Fresh Parsley for garnish, optional
Instructions
- In a medium sized skillet, heat 1 tbs olive oil over medium high heat and add the mushrooms. Sauté them for about 5 minutes or until soft, then add 1 tbs of butter, 1 clove of minced garlic, salt and pepper. Sauté for an additional two minutes then set them aside.
- In a large skillet with a lid, heat 1 tbs of olive oil and 1 tbs butter over medium high heat. Once the butter is melted, add 2 cloves of minced garlic and saute for one minute. Stir in the white wine and let that cook out the alcohol for about 2 minutes. Stir in the chicken broth and lemon juice. Keep the heat on medium low for about 5 minutes or until the sauce reduces slightly.
- Stir in 1 tbs of cold butter and season the sauce with salt, pepper and fresh thyme. Place the chicken cutlets into the skillet and cover each of them with two slices of provolone cheese.
- Evenly distribute the sautéed mushrooms on top of each piece of chicken. Turn the heat to low and place the lid on top of the skillet for 2 minutes for the cheese to melt. Garnish with fresh parsley (optional) serve warm and enjoy.