Description
Chicken cutlets served with mushroom cream sauce over buttered noodles.
Ingredients
Scale
- 4 chicken cutlets (6 ounces each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the egg noodles according to package instructions. Drain and toss with butter.
- Prepare a breading station with flour, beaten eggs, and breadcrumbs.
- Season chicken cutlets with salt and pepper. Dredge in flour, dip in eggs, and coat with breadcrumbs.
- Heat olive oil in a large skillet over medium heat. Cook chicken cutlets for 4-5 minutes per side until golden brown and cooked through. Remove and keep warm.
- In the same skillet, add butter and mushrooms. Sauté until mushrooms are browned.
- Add garlic and sauté for an additional minute.
- Pour in chicken broth and heavy cream. Simmer for 5-7 minutes until thickened. Season with salt and pepper.
- Serve chicken cutlets over buttered noodles and top with mushroom cream sauce. Garnish with parsley.
Notes
- For added flavor, marinate the chicken cutlets in buttermilk for a few hours before breading.
- Substitute different mushrooms like shiitake or cremini for varied taste.
- Experiment with herbs such as thyme or rosemary in the cream sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: chicken cutlets, mushroom cream sauce, buttered noodles, main dish, gourmet cooking