A fast and delicious dinner solution! Easy Chicken Cutlets with Pan Sauce are browned and then covered in a rich sauce made with onions, mushrooms, broth, and beer! This is a one-pan recipe you’ll love!
Dredge the pieces in the flour to coat, shaking off any excess
Heat 2 tablespoons of the oil in a large skillet over medium high heat.
Add the chicken pieces and brown for a few minutes on each side (2-4, depending on the thickness of your chicken). You want to reach an internal temperature of 165 degrees.
Remove the chicken to a plate and set aside.
Add the remaining 1 tablespoon oil to the skillet.
Add the onions and mushrooms and cook for about 5 minutes, until they are caramelly and soft.
If your pan seems dry you can go ahead and add a splash of the beer to cook the vegetables.
When the vegetables are soft, pour in the beer. Cook for 1-2 minutes.
Stir together the broth and cornstarch and then pour that into the pan. Reduce the heat to medium.
Stir the sauce until it starts to thicken.
Add the chicken back to the pan and let it cook for another minute or two to soak up the sauce.
Garnish with the fresh sage and serve
If you don't have beer, this is also delicious with wine OR bourbon! You may need to use a little more broth with the bourbon though because it evaporates in the hot skillet a little more quickly.
I like to hit the finished dish with a little sea salt. Yum!