Chicken Cutlets with Brandy & Mushroom Cream Sauce

Photography, © Foodivine studio

  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2022



Season chicken with salt and pepper. In large skillet, heat 1 tbsp of the oil over medium heat. Add chicken and cook, turning halfway through cooking time, until chicken is no longer pink inside, about 6 minutes. Transfer to plate; set aside.

In same skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Add brandy and con­tinue cooking, stirring constantly, until brandy has almost evaporated, about
1 minute. Stir in Worcestershire sauce and mustard. Pour in cream and bring to boil, scraping browned bits from bottom of pan with wooden spoon. Reduce heat to medium-low and season with salt and pepper. Place reserved chicken in skillet and heat through for 1 minute. Sprinkle with chives. Serve chicken over pasta, if desired.

Nutritional facts PER SERVING

  • Calories 430
  • Total fat 30 g
  • Saturated fat 15 g
  • Cholesterol 165 mg
  • Sodium 250 mg
  • Total carbohydrate 7 g
  • Fibre 1 g
  • Sugars 4 g
  • Protein 33 g
  • Iron 1.3 mg
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Lunch & Dinner

Chicken Cutlets with Brandy & Mushroom Cream Sauce