My mom detests mushrooms so growing up I never ate them at home. Shame on her because they are delicious. The first time I tried mushrooms on a slice of pizza I almost fell backwards. What I’m trying to say is that mushrooms and cheese go great together. I love a cheesy slice of pizza with grilled mushrooms and in this case a cheesy chicken cutlet with sautéed mushrooms. This is very rich so I recommend serving it with steamed veggies or a colorful salad. I normally serve this with garlic mashed potatoes, broccoli, and carrots.
- 1 lb chicken cutlets
- 1/4 cup all purpose flour for coating chicken
- 1 cup mushrooms
- 1 cup mushroom stock or chicken stock
- 1 small shallot chopped
- 2 cloves garlic
- 1 tbsp butter
- 1/4 cup sherry or white wine
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese
- 3/4 cup swiss cheese
- pinch of red pepper flakes
- 1 tsp oregano
- salt pepper, and chili powder to taste
Season the all purpose flour and chicken cutlets with salt, pepper, and chili powder.
Coat the seasoned chicken cutlets in the seasoned flour, shaking off any excess flour
Cook the chicken until golden brown on each side and then remove from the skillet. The chicken will finish cooking in the sauce
.Cook the shallots, garlic, and mushrooms over medium heat for about 4 minutes then season with salt, pepper, and red pepper flakes.
Add the wine and mushroom stock and let it simmer for about 2 minutes
Add the heavy cream, butter, cheese, and oregano
Place the chicken back in the skillet and spoon the sauce over the chicken
Let the chicken simmer for about 5 minutes or until the sauce is nicely thickened and the chicken is fully cooked through