Chicken Cutlets with Herb Mushroom Sauce

You Will Need:
Poultry Blend – Rosemary, Thyme, Sage, 2 Tbsp, chopped
Chicken Breast, 6 each, pounded into ¼ inch thick cutlets
Garlic, 3 cloves, peeled
Shallots, 2 each, sliced
Crimini Mushrooms, 1 ½ cups, sliced
Flour, ¼ cup
Olive Oil, 2 Tbsp, divided
White Wine, 1 cup
Chicken Stock, 1 cup
Salt, ½ Tbsp
Pepper, 1 tsp
Recipe Serves: 6

1. Preheat a large sauté pan with 1 Tbsp olive oil.
2. Season chicken cutlets with salt and pepper and evenly coat with flour
3. Sauté the chicken breasts in batches 3-4 minutes on each side. Transfer to a plate and keep warm under foil
4. Add the remaining 1 Tbsp olive oil to the pan and add the shallots and mushrooms. Cook 7-8 minutes over medium heat until mushrooms are brown and the shallots start to caramelize, then add garlic and cook 1-2 minutes longer
5. Remove pan from the stove and deglaze with white wine. Add the chicken stock and chopped herbs and bring mixture to a boil and reduce until sauce thickens.
6. Return chicken to the pan and stir to coat in the sauce. Serve each cutlet topped with extra sauce and mushroom mixture

Recipe, Pictures, and Nutrient Analysis by Chef Katie Reineberg