Chicken Cutlets with Mushroom, Garlic and Shallots Sauce

3 Pounds boneless skinless chicken breast
16 Ounces baby bella mushrooms (white mushrooms are ok, too)
2 Shallots (1/4 cup finely sliced onion can be substituted)
1/2 Head of garlic
1 Tablespoon fresh rosemary
1 Tablespoon fresh oregano
1 Tablespoon fresh parsley
(You can substitute a teaspoon of dried Italian seasonings for the fresh herbs.)
2 Celery stalks
1 Cup chicken broth
1/2 Teaspoon salt
1/2 Teaspoon black pepper
2 Tablespoons corn starch
2 Tablespoons vegetable oil
Rinse and trim fat from chicken breasts, then cut into inch-thick slices (or cutlets). Place on plate and put in refrigerator.
Wash cutting board and knife in hot soapy water.
Rinse mushrooms to remove soil and pat dry with a paper towel. Cut mushrooms into 1/4-to-1/2-inch thick slices. Place in a large bowl. Cut celery stalks in half lengthwise, then mince them and place in bowl with mushrooms. Peel skin from shallots, cut into thin disks and place in bowl with mushrooms and celery stalks.
Rinse oregano, rosemary and parsley. Remove leaves from stems and finely mince. Place in small bowl. Crush or mince 1/2 garlic head and put in the same bowl.
In another bowl, combine chicken broth, corn starch, black pepper, and salt. Stir it up.
Preheat skillet over medium heat. Spread tablespoon of vegetable oil on bottom and place 1/2 the chicken cutlets on the bottom. Brown the chicken, turning about every three-to-five minutes. This should take 15-20 minutes to brown. Remove the first batch of chicken cutlets and place on a plate and put in refrigerator. Repeat the browning process for the second half of the chicken cutlets.
Preheat second frying pan over just under medium heat. Add tablespoon of vegetable oil. Sauté mushrooms, shallots and celery. Should take about ten minutes. Stir in garlic and herbs. Sauté two minutes. Then stir in chicken broth mix and cook another five minutes, until sauce thickens.
Finish browning second batch of chicken. Add first batch to second batch. Turn heat down to quarter heat. Pour mushroom sauce over chicken and heat for five minutes. Or you can spoon the mushroom sauce onto individual servings of cutlets.
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