Fashionable Foods

A Fresh Twist on Tradition

  • Blog
  • Recipes
    • Appetizers & Snacks
    • Breakfast
    • Comfort Food
    • Condiments & Dressings
    • Dairy-Free
    • Desserts
    • Dinner
    • Drinks & Cocktails
    • Fish & Seafood
    • Gluten-Free
    • Healthy Choices
    • Holiday
    • Lifestyle
    • Lunch
    • Make Ahead
    • Meat & Poultry
    • Paleo
    • Salads
    • Sandwiches
    • Sides
    • Slow Cooker
    • Soups
    • Vegan
    • Vegetarian
    • Whole30
  • About
    • About Keri
    • FAQ
    • Why Gluten-Free?
  • Contact
  • Privacy Policy

Chicken Cutlets with Mushroom Cream Sauce

January 18, 2016 by Keri 12 Comments

A sophisticated meal that is suitable for weeknight cooking! Tender chicken cutlets are covered in a silky mushroom cream sauce that is bursting with flavor.

Chicken Cutlets with Mushroom SauceHappy Monday! Did you have a nice weekend? Maybe you’re one of the lucky ones to have a 3-day weekend! It’s certainly a very cold Monday here in the northeast. It snowed yesterday and is frigid today. 

If you need a comforting meal to warm up with, today’s recipe will definitely hit the spot! I’ve recently come to the conclusion that I would eat anything if it’s covered in a cream sauce or gravy. There’s just something so warm and comforting about a dish covered in a sauce. 

This particular cream sauce combines a lot of my favorite things – cream, mascarpone cheese, and mushrooms. I think mushrooms are one of those things you either love or hate. Kyle? Hates ’em. Obviously I love them since I’m sharing this recipe. 

I’ve been a longtime mushroom lover. I’ve mentioned a hundred times that I was a strange kid when it came to my food preferences. I hated candy and pizza, but loved things like cauliflower and mushrooms. I remember going out for pizza and wanting mushrooms on mine – I’d leave the pizza and just pick off all of the mushrooms to eat. 

Chicken Cutlet with Mushroom Cream SauceI love mushrooms just as much as I did back then. Heck, I love them even more when they are smothered in cream.

The flavor going on in this sauce is amazing. You start by browning the chicken and then using the same pan, cook the mushrooms with shallots and garlic. Deglaze the pan with dry vermouth and you’ve got the makings for one delicious sauce. You could totally use a dry white wine here, but highly recommend the vermouth. I love the flavor it gives. 

Next comes the chicken broth. This adds even more depth of flavor. Once it cooks down by about half you’ll add in the cream and mascarpone cheese. Warm the chicken through in the sauce and then serve it over cooked rice for the perfect comforting meal!

You could serve this over pasta or mashed potatoes, too. I just really love it with rice. I also sautéed up some swiss chard in olive oil and garlic to have something green on the plate. This was one meal I was practically licking the plate!

Chicken Cutlets with Mushroom Cream SauceIf you’re like me and love mushrooms, I know you’ll love this one! However, if you have a mushroom hater in your household, you may be thinking you can’t make it. Wrong! All you have to do is remove the mushrooms before making the cream sauce, then just add them to your portion! That’s what I did so that Kyle could still eat the meal, but not have to eat mushrooms. Worked like a charm – and meant more mushrooms for me ?.

Chicken with Mushroom Cream Sauce


Chicken Cutlets with Mushroom Cream Sauce
2016-01-18 14:21:51
Serves 4
A sophisticated meal that is suitable for weeknight cooking! Tender chicken cutlets are covered in a silky mushroom cream sauce that is bursting with flavor.
Save Recipe
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. Olive Oil
  2. 4 Chicken Cutlets, 2 breasts each cut into 2 pieces and pounded thin
  3. Salt & Pepper
  4. 2 Tablespoons Unsalted Butter
  5. 2 Cloves Garlic, finely minced
  6. 2 Shallots, thinly sliced
  7. 1 lb. Mushrooms, thinly sliced
  8. 2 Teaspoons Fresh Thyme, stems removed and chopped
  9. ¼ Cup Dry Vermouth, or dry white wine
  10. ¾ Cup Chicken Stock
  11. ½ Cup Heavy Cream
  12. 2 Tablespoons Mascarpone Cheese
  13. Fresh Parsley, for garnish
  14. Hot Cooked Rice, for serving
Instructions
  1. Heat a large pan over high heat and enough olive oil to coat the bottom. Season the chicken cutlets with salt & pepper. Cook the chicken until lightly browned, about 2-3 minutes per side. Transfer the chicken to plate and set aside.
  2. With the heat on medium, add the butter to the same pan you cooked the chicken in. Once melted, add in the garlic and shallots and sauté until fragrant, about 30 seconds.
  3. Add in the mushrooms and thyme and stir for a few minutes – the pan will seem dry at first, but then the mushrooms will start releasing a lot of water. Let them cook until the water evaporates. The mushrooms will have shrunk down considerably and will be dark brown.
  4. Season the mixture with salt and pepper and then deglaze the pan with the vermouth. Cook the mixture for 1-2 minutes or until the vermouth reduces down to almost nothing.
  5. Add in the chicken stock and bring the mixture to a boil. Cook the mixture until the chicken stock reduces by half, and then lower the heat to low. Add in the heavy cream and mascarpone cheese and stir until the mascarpone melts.
  6. Add the chicken pieces back into the sauce and allow them to heat through for about 2 minutes.
  7. Serve the chicken over rice and cover it liberally with the sauce. Sprinkle the top with parsley and serve.
Fashionable Foods https://fashionablefoods.com/
Chicken Cutlets with Mushroom Cream Sauce Pin

You May Also Enjoy:

  • Salmon Piccata
    Salmon Piccata
  • Creamy Fettuccine with Caramelized Onions and Spinach
    Creamy Fettuccine with Caramelized Onions and Spinach
  • Creamy Pesto Pasta with Arugula and Tomatoes
    Creamy Pesto Pasta with Arugula and Tomatoes

Filed Under: Comfort Food, Dinner, Gluten-Free, Meat & Poultry

« Spiralized Butternut Squash, Kale, and Quinoa Salad {with Sriracha Vinaigrette}
Ground Turkey and Broccoli Stir-Fry »

Lovely comments

  1. Annie @ The Garlic Diaries says

    January 18, 2016 at 8:33 pm

    YUM!! This looks so delicious and comforting. I’m not a fan of mushrooms, but I’m constantly trying different mushroom dishes hoping that one day I’ll love them :). This will have to be my next tester recipe! I love that you would pick your mushrooms off your pizza and eat them as a kid…you were like every parents’ dream!!
    Annie @ The Garlic Diaries recently posted…15 Minute Veggie Stir FryMy Profile

    Reply
    • identiconKeri says

      January 20, 2016 at 2:49 pm

      Mushrooms smothered in cream are pretty amazing – I think they taste SO SO good in this recipe. But, I’m a huge mushroom lover 😉 You’ll have to let me know if you try it! Thanks Annie!

      Reply
  2. Natalie @ Tastes Lovely says

    January 18, 2016 at 10:06 pm

    We had a 3 day weekend! And it’s the best. Has made it an easier transition after having Shawn home for a week during Christmas. Missed him! I love creamy chicken dishes like this! And double love mushrooms. This is such a great dinner!
    Natalie @ Tastes Lovely recently posted…Vanilla Almond Overnight Oatmeal with BlueberriesMy Profile

    Reply
    • identiconKeri says

      January 20, 2016 at 2:50 pm

      Yay for 3 day weekends – we did too 🙂 Thanks Natalie – this has quickly become one of my favorite meals!

      Reply
  3. Natasha @ Salt and Lavender says

    January 19, 2016 at 11:22 am

    I LOVE mushrooms too. This recipe looks so tasty!!
    Natasha @ Salt and Lavender recently posted…Pork Tenderloin in a Dijon Mustard SauceMy Profile

    Reply
    • identiconKeri says

      January 20, 2016 at 2:51 pm

      Thanks Natasha!

      Reply
  4. Gayle @ Pumpkin 'N Spice says

    January 20, 2016 at 4:59 pm

    It is SO cold here, that I’m on the hunt for all of the comfort food that I can get! This chicken looks delicious! Mushrooms are my absolute favorite, so I know I would love this dish. Sounds just perfect for a cold winter night!

    Reply
    • identiconKeri says

      January 22, 2016 at 12:59 pm

      Same here! It went from unseasonably warm to COLD so fast. Thanks, Gayle 🙂

      Reply
  5. Salena says

    July 8, 2018 at 1:11 am

    When do you add the thyme??

    Reply
    • identiconKeri says

      July 16, 2018 at 1:38 pm

      Hi Salena, the thyme is added with the mushrooms. The recipe has been updated to reflect that!

      Reply
  6. Maya says

    May 25, 2020 at 2:32 pm

    Loved this! I had turkey cutlets so used those. Living the low carb life so served over cauliflower rice pilaf. Delicious!!

    Reply

Trackbacks

  1. Easy Weeknight Meals Recipe Roundup - Beer Girl Cooks says:
    February 19, 2016 at 6:02 am

    […] Chicken Cutlets with Mushroom Cream Sauce from Fashionable Foods […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
Learn More...

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Recent Posts

  • Chipotle Chicken and Roasted Corn Tostadas

    Chipotle Chicken and Roasted Corn Tostadas

  • 5 Ingredient Slow Cooker Chipotle Chicken

    5 Ingredient Slow Cooker Chipotle Chicken

  • Salmon Piccata

    Salmon Piccata

  • Roasted Brussels Sprouts with Parmesan and Rosemary

    Roasted Brussels Sprouts with Parmesan and Rosemary

  • Kale Noodle Soup with Sausage Meatballs

    Kale Noodle Soup with Sausage Meatballs

Categories

Archives

Copyright © 2022 · Fashionable Foods Theme by Moonsteam Design on Genesis Framework · WordPress · Log in