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

Steps

1. Wash chicken and pat dry with paper towels.
2. 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.
3. 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.