Whole-grain mustard and white wine make an easy and delicious pan sauce. Can’t find chicken cutlets in your grocery store? Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound to 1/2 inch thick.
Chicken Cutlets with Asparagus and Mushrooms
Serves: 4 servings
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter, divided
- 11⁄2 pounds boneless skinless chicken cutlets
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 tablespoon whole-grain mustard
- 1⁄2 cup dry white wine
- 1⁄2 cup chicken broth
- 1⁄4 cup chopped fresh parsley
- 1 (8-ounce) package fresh baby portobello mushrooms, sliced
- 1 pound fresh asparagus, trimmed
- Preheat oven to 200°. In a medium bowl, whisk together flour, salt, and pepper. In a 12-inch cast-iron skillet, heat oil and 2 tablespoons butter over medium-high heat. Once butter melts, dredge chicken in flour mixture, shaking off excess. Add floured chicken to pan, and cook until golden brown and cooked through, 4 to 6 minutes per side. Transfer chicken to a baking sheet, and place in preheated oven.
- Add garlic, shallot, and mustard to pan, stirring to combine. Add wine and broth; cook until sauce is reduced and slightly thickened, 5 to 6 minutes. Stir in parsley; transfer to a small bowl.
- Return skillet to medium-high heat, and add remaining 4 tablespoons butter and 5 tablespoons reserved sauce. Add mushrooms; cook, stirring occasionally until tender, 6 to 8 minutes. Add asparagus, and cook until crisp- tender, 1 to 2 minutes.
- Return chicken to skillet. Drizzle servings with remaining pan sauce.