Description
Tender seared chicken cutlets, sautéed mushrooms, and fragrant garlic come together in a rich, creamy sauce tossed with your favorite pasta for a meal that feels like a restaurant dish made at home.
Ingredients
- Chicken cutlets (boneless, skinless)
- All‑purpose flour
- Salt, pepper, garlic powder, fresh thyme (or dried)
- Butter
- Mushrooms (baby bella or cremini), sliced
- Garlic (minced)
- Shallot (finely diced)
- Chicken broth
- Apple cider vinegar or white grape juice
- Heavy cream
- Dijon mustard
- Pasta (any short shape like penne, bow‑tie, or rigatoni)
- Fresh parsley (for garnish)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Season and sear chicken. In a shallow bowl, combine flour, garlic powder, thyme, salt, and pepper. Dredge chicken in the mixture. Melt butter in a large pan over medium heat; cook chicken cutlets 3–5 minutes per side until golden and cooked through. Remove and keep warm.
- Sauté mushrooms, garlic, and shallot. Add more butter to the pan, then mushrooms. Sauté until they begin to brown (about 4–6 minutes). Stir in garlic and shallot; cook for 2 minutes until fragrant.
- Build the sauce. Sprinkle remaining flour over mushroom mixture, stir until pasty. Pour in broth and apple cider vinegar or white grape juicE
- ; whisk to combine. Add thyme sprigs. Simmer 5–7 minutes until slightly thickened.
- Finish the sauce. Whisk in heavy cream, Dijon mustard, salt, and pepper. Simmer until the sauce coats the back of a spoon.
- Combine and serve. Slice or cube the chicken. Lower heat, remove thyme stems, add chicken and pasta to the sauce. Stir until everything is heated through. Garnish with parsley and serve.
Notes
- Vegetarian: Skip the chicken and use vegetable broth. Add extra mushrooms or a meat substitute like Impossible sausage.
- Lighter cream: Use half-and-half or whole milk instead of heavy cream; avoid skim milk to prevent separation.
- Add cheese: Stir in grated Parmesan at the end for a richer sauce.
- Spicy twist: Add red pepper flakes when sautéing the garlic for a kick.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg
