Creamy Parmesan Chicken and Mushrooms
Description
Chicken cutlets made in a creamy, cheesy sauce served over mashed potatoes or egg noodles will make everyone at the table very happy and satisfied. This is a perfect dish to serve for Sunday dinner.
Ingredients
2 T. butter
6 chicken cutlets
salt, to taste
freshly ground black pepper, to taste
1 large onion
8 oz. button mushrooms, cleaned and sliced (or your preference)
3 cloves garlic, minced
3 T. flour
2 1/2 c. chicken stock
1/2 t. thyme
1/2 t. basil
3/4 c. heavy cream
1/2 c. grated Parmesan cheese
2 T. fresh chopped parsley
Directions
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Wash chicken and pat dry with paper towels.
In a large heavy bottomed pot, melt butter over medium heat. Season chicken cutlets with salt and pepper; place 3 into the hot butter. Brown on each side; remove from pot; set aside. Brown remaining 3 cutlets on both sides; set aside.
In same pot, saute onions and mushrooms in remaining butter until tender, about 5 minutes. Stir in garlic, salt and pepper; cook 1 minute. Sprinkle in flour and stir, scraping up brown bits from the bottom of the pan. Increase heat to medium-high; pour in chicken stock, thyme and basil. Bring to boil to thicken sauce, then reduce to medium-low heat. Cook 10 minutes. Right before serving, stir in cream, cheese and parsley.
Serve over mashed potatoes or hot buttered egg noodles or your favorite pasta.
6 servings