Easy Chicken Cutlets with Pan Sauce
6thinly sliced chicken cutlets
·salt and pepper
3 Tbspolive oil
1 mediumsweet onion, halved and thinly sliced
8 ozbutton mushrooms, cleaned and sliced
1/3 cbeer (i went with a darker amber here)
1 cchicken stock
·fresh sage to garnish
How to Make Easy Chicken Cutlets with Pan Sauce
- Sprinkle the chicken with the salt and pepper.
- 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!