Close
Photo: Jacob Fox
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided4chicken cutlets (about 1 pound)½teaspoonsalt, divided½teaspoonground pepper, divided1large headbroccoli, cut into 2- to 3-inch spears¼cupwater1cupsliced onion1largeportobello mushroom cap, stem and gills removed, sliced2tablespoonsbalsamic vinegar2tablespoonsWorcestershire sauce1teaspoonDijon mustard2tablespoonschopped fresh thyme, plus more for garnish4ouncessliced Gruyère cheeseChopped fresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
4chicken cutlets (about 1 pound)
½teaspoonsalt, divided
½teaspoonground pepper, divided
1large headbroccoli, cut into 2- to 3-inch spears
¼cupwater
1cupsliced onion
1largeportobello mushroom cap, stem and gills removed, sliced
2tablespoonsbalsamic vinegar
2tablespoonsWorcestershire sauce
1teaspoonDijon mustard
2tablespoonschopped fresh thyme, plus more for garnish
4ouncessliced Gruyère cheese
Chopped fresh parsley for garnish
DirectionsHeat 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Season chicken with 1/4 teaspoon each salt and pepper and add to the pan. Cook, flipping once, until golden and an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a plate.Reduce heat to medium. Add 2 teaspoons oil and broccoli to the pan. Cook, stirring occasionally, until browned, about 5 minutes. Add water, cover and cook until tender, about 5 minutes more. Transfer to the plate with the chicken.Add the remaining 1 teaspoon oil, onion and mushroom to the pan. Cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Stir in vinegar, Worcestershire, mustard, thyme, the remaining 1/4 teaspoon each salt and pepper and any accumulated chicken juices from the plate. Cook, stirring and scraping up any browned bits, for 1 minute.Meanwhile, position rack in upper third of oven; preheat broiler to high.Return the chicken to the pan and spoon the mushroom mixture on top. Arrange the broccoli around the chicken. Top with cheese. Broil until the cheese is golden brown, 1 to 2 minutes. Serve topped with parsley and/or more thyme, if desired.Originally appeared: EatingWell Magazine, December 2021
Directions
Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Season chicken with 1/4 teaspoon each salt and pepper and add to the pan. Cook, flipping once, until golden and an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a plate.Reduce heat to medium. Add 2 teaspoons oil and broccoli to the pan. Cook, stirring occasionally, until browned, about 5 minutes. Add water, cover and cook until tender, about 5 minutes more. Transfer to the plate with the chicken.Add the remaining 1 teaspoon oil, onion and mushroom to the pan. Cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Stir in vinegar, Worcestershire, mustard, thyme, the remaining 1/4 teaspoon each salt and pepper and any accumulated chicken juices from the plate. Cook, stirring and scraping up any browned bits, for 1 minute.Meanwhile, position rack in upper third of oven; preheat broiler to high.Return the chicken to the pan and spoon the mushroom mixture on top. Arrange the broccoli around the chicken. Top with cheese. Broil until the cheese is golden brown, 1 to 2 minutes. Serve topped with parsley and/or more thyme, if desired.
Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Season chicken with 1/4 teaspoon each salt and pepper and add to the pan. Cook, flipping once, until golden and an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a plate.
Reduce heat to medium. Add 2 teaspoons oil and broccoli to the pan. Cook, stirring occasionally, until browned, about 5 minutes. Add water, cover and cook until tender, about 5 minutes more. Transfer to the plate with the chicken.
Add the remaining 1 teaspoon oil, onion and mushroom to the pan. Cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Stir in vinegar, Worcestershire, mustard, thyme, the remaining 1/4 teaspoon each salt and pepper and any accumulated chicken juices from the plate. Cook, stirring and scraping up any browned bits, for 1 minute.
Meanwhile, position rack in upper third of oven; preheat broiler to high.
Return the chicken to the pan and spoon the mushroom mixture on top. Arrange the broccoli around the chicken. Top with cheese. Broil until the cheese is golden brown, 1 to 2 minutes. Serve topped with parsley and/or more thyme, if desired.
Originally appeared: EatingWell Magazine, December 2021
Rate ItPrint
Nutrition Facts(per serving)376Calories19gFat12gCarbs37gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
