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Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
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)Ingredients4(4-ounce)chicken cutlets1/2teaspoonsalt, divided1/2teaspoonground pepper, divided1/3cupall-purpose flour3tablespoonsextra-virgin olive oil, divided1 (8-ounce) packagecremini mushrooms, sliced1/2cupthinly slicedshallot1tablespoonthinly slicedgarlic2teaspoonsfresh thymeleaves, plus more for garnish3tablespoonsbalsamic vinegar3/4cupunsalted chicken broth1 1/2ouncesreduced-fat cream cheese, softened1teaspoonDijon mustard
Cook Mode(Keep screen awake)
Ingredients
4(4-ounce)chicken cutlets
1/2teaspoonsalt, divided
1/2teaspoonground pepper, divided
1/3cupall-purpose flour
3tablespoonsextra-virgin olive oil, divided
1 (8-ounce) packagecremini mushrooms, sliced
1/2cupthinly slicedshallot
1tablespoonthinly slicedgarlic
2teaspoonsfresh thymeleaves, plus more for garnish
3tablespoonsbalsamic vinegar
3/4cupunsalted chicken broth
1 1/2ouncesreduced-fat cream cheese, softened
1teaspoonDijon mustard
DirectionsSprinkle chicken evenly with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish. Dredge the chicken, 1 cutlet at a time, in the flour, pressing to adhere and shaking off excess flour. Place the coated chicken on a large plate. Discard any remaining flour.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleHeat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook until golden brown on both sides and a thermometer inserted into the thickest portion registers 165°F, 4 to 5 minutes per side. Transfer to a plate. Do not wipe the pan clean.Return the skillet to medium-high heat. Add mushrooms and the remaining 2 tablespoons oil. Spread the mushrooms into an even layer; cook, undisturbed, until golden, about 5 minutes. Stir the mushrooms; add shallot, garlic and thyme. Cook, stirring often, until fragrant and the shallot is translucent, 2 to 3 minutes.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleStir in vinegar; cook until the mushrooms have absorbed the liquid, about 1 minute. Add broth; bring to a boil over medium-high heat. Reduce heat to maintain a simmer. Add cream cheese, mustard and the remaining 1/4 teaspoon each salt and pepper, stirring until melted.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleReturn the chicken to the pan; reduce heat to medium-low and cook until warmed through, 1 to 2 minutes. Garnish with additional thyme leaves before serving, if desired.EatingWell.com, February 2024
Directions
Sprinkle chicken evenly with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish. Dredge the chicken, 1 cutlet at a time, in the flour, pressing to adhere and shaking off excess flour. Place the coated chicken on a large plate. Discard any remaining flour.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleHeat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook until golden brown on both sides and a thermometer inserted into the thickest portion registers 165°F, 4 to 5 minutes per side. Transfer to a plate. Do not wipe the pan clean.Return the skillet to medium-high heat. Add mushrooms and the remaining 2 tablespoons oil. Spread the mushrooms into an even layer; cook, undisturbed, until golden, about 5 minutes. Stir the mushrooms; add shallot, garlic and thyme. Cook, stirring often, until fragrant and the shallot is translucent, 2 to 3 minutes.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleStir in vinegar; cook until the mushrooms have absorbed the liquid, about 1 minute. Add broth; bring to a boil over medium-high heat. Reduce heat to maintain a simmer. Add cream cheese, mustard and the remaining 1/4 teaspoon each salt and pepper, stirring until melted.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleReturn the chicken to the pan; reduce heat to medium-low and cook until warmed through, 1 to 2 minutes. Garnish with additional thyme leaves before serving, if desired.
Sprinkle chicken evenly with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish. Dredge the chicken, 1 cutlet at a time, in the flour, pressing to adhere and shaking off excess flour. Place the coated chicken on a large plate. Discard any remaining flour.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook until golden brown on both sides and a thermometer inserted into the thickest portion registers 165°F, 4 to 5 minutes per side. Transfer to a plate. Do not wipe the pan clean.
Return the skillet to medium-high heat. Add mushrooms and the remaining 2 tablespoons oil. Spread the mushrooms into an even layer; cook, undisturbed, until golden, about 5 minutes. Stir the mushrooms; add shallot, garlic and thyme. Cook, stirring often, until fragrant and the shallot is translucent, 2 to 3 minutes.
Stir in vinegar; cook until the mushrooms have absorbed the liquid, about 1 minute. Add broth; bring to a boil over medium-high heat. Reduce heat to maintain a simmer. Add cream cheese, mustard and the remaining 1/4 teaspoon each salt and pepper, stirring until melted.
Return the chicken to the pan; reduce heat to medium-low and cook until warmed through, 1 to 2 minutes. Garnish with additional thyme leaves before serving, if desired.
EatingWell.com, February 2024
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Nutrition Facts(per serving)335Calories16gFat17gCarbs30gProtein
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.
