easy chicken cutlets with pan sauce

How To Make easy chicken cutlets with pan sauce

• 1

  Sprinkle the chicken with the salt and pepper.
• 2

  Dredge the pieces in the flour to coat, shaking off any excess
• 3

  Heat 2 tablespoons of the oil in a large skillet over medium high heat.
• 4

  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.
• 5

  Remove the chicken to a plate and set aside.
• 6

  Add the remaining 1 tablespoon oil to the skillet.
• 7

  Add the onions and mushrooms and cook for about 5 minutes, until they are caramelly and soft.
• 8

  If your pan seems dry you can go ahead and add a splash of the beer to cook the vegetables.
• 9

  When the vegetables are soft, pour in the beer. Cook for 1-2 minutes.
• 10

  Stir together the broth and cornstarch and then pour that into the pan. Reduce the heat to medium.
• 11

  Stir the sauce until it starts to thicken.
• 12

  Add the chicken back to the pan and let it cook for another minute or two to soak up the sauce.
• 13

  Garnish with the fresh sage and serve
• 14

  NOTE: 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!
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