Real Recipes From Real Home Cooks ®

cranberry & mushroom stuffed chicken cutlets

Recipe by
Daily Inspiration S
Somewhere, TX

A great comfort-food dish to serve with mashed potatoes or rice. Add a salad and you have a great meal.

yield 4 serving(s)
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For cranberry & mushroom stuffed chicken cutlets

  • 6 oz
    small white mushrooms, sliced
  • 1/2 c
    onion, chopped
  • 2 Tbsp
    extra-virgin olive oil, divided
  • 1/8 & 1/4 tsp
    salt, divided
  • 1/2 tsp
    ground black pepper
  • 3/4 c
    fresh breadcrumbs
  • 1/2 c
    dried cranberries, chopped
  • 2
    chicken breasts, halved to make 4 cutlets
  • 3/4 tsp
    poultry seasoning
  • 1 c
    chicken broth
  • 2 Tbsp
    all-purpose flour
  • 1 Tbsp

How To Make cranberry & mushroom stuffed chicken cutlets

  • 1
    Finely chop mushrooms and onions in a food processor. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add the mushrooms and onion, 1/8 tsp. salt and 1/4 tsp. pepper. Cook, stirring until liquid is mostly evaporated - approx 4 min. Scrape into a bowl and stir in breadcrumbs and cranberries.
  • 2
    Cover the cutlets in plastic wrap and pound with the smooth side of a meat mallet to about 1/4 inch thickness. Sprinkle one side with poultry seasoning, remaining salt and pepper. Turn the cutlets over and spread approx. 1/4 - 1/2 cup of the mushroom mixture over each. Roll up, starting with the short side. Tie rolls with kitchen twine.
  • 3
    Heat remaining oil in a clean skillet over medium-high heat. Add rolls, seam side down, and cook 2 minutes. Carefully turn. Whisk broth and flour together and add to the pan. Reduce heat, cover and simmer until chicken reaches 165 degrees - 10 - 12 minutes.
  • 4
    Remove the rolls from the pan and strain the gravy through a fine-mesh sieve, if desired. Stir in butter until melted. Slice the rolls, if desired, and serve with gravy.