Easy Chicken Cutlets with Pan Sauce
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- thinly sliced chicken cutlets
- salt and pepper
- 1/4 c
- 3 Tbsp
- olive oil
- 1 medium
- sweet onion, halved and thinly sliced
- 8 oz
- button mushrooms, cleaned and sliced
- 1/3 c
- beer (i went with a darker amber here)
- 1 c
- chicken stock
- 1 Tbsp
- fresh sage to garnish
1Sprinkle the chicken with the salt and pepper.
2Dredge the pieces in the flour to coat, shaking off any excess
3Heat 2 tablespoons of the oil in a large skillet over medium high heat.
4Add 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.
5Remove the chicken to a plate and set aside.
6Add the remaining 1 tablespoon oil to the skillet.
7Add the onions and mushrooms and cook for about 5 minutes, until they are caramelly and soft.
8If your pan seems dry you can go ahead and add a splash of the beer to cook the vegetables.
9When the vegetables are soft, pour in the beer. Cook for 1-2 minutes.
10Stir together the broth and cornstarch and then pour that into the pan. Reduce the heat to medium.
11Stir the sauce until it starts to thicken.
12Add the chicken back to the pan and let it cook for another minute or two to soak up the sauce.
13Garnish 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!