Sautéed Chicken Cutlets with Porcini Sauce | America's Test Kitchen

Name: Sautéed Chicken Cutlets with Porcini Sauce | America's Test Kitchen
Total time: 60 min
Ingredients: 1/2 ounce dried porcini mushrooms (about 3/4 cup) (see note); 1 cup low-sodium chicken broth; 1/4 cup plus 1 teaspoon unbleached all-purpose flour; Salt and ground black pepper; 4 boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed and breasts trimmed of excess fat, halved horizontally, and pounded 1/4 inch thick (see note); 2 tablespoons vegetable oil, plus 1 teaspoon; 1 small shallot, minced (about 2 tablespoons); 1/4 cup dry vermouth; 1 teaspoon tomato paste; 1 teaspoon soy sauce; 1/2 teaspoon sugar; 2 tablespoons cold unsalted butter; 1/2 teaspoon minced fresh thyme leaves; 1/2 teaspoon juice from 1 lemon

www.americastestkitchen.com

These chicken cutlets take on the flavors of an hours-long braise in far less time, making this dish possible any night of the week.

Keywords

Italian
Europe
Poultry
Chicken
Main Courses

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Ingredients

1/2 ounce dried porcini mushrooms (about 3/4 cup) (see note)
1 cup low-sodium chicken broth
1/4 cup plus 1 teaspoon unbleached all-purpose flour
Salt and ground black pepper
4 boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed and breasts trimmed of excess fat, halved horizontally, and pounded 1/4 inch thick (see note)
2 tablespoons vegetable oil, plus 1 teaspoon
1 small shallot, minced (about 2 tablespoons)
1/4 cup dry vermouth
1 teaspoon tomato paste
1 teaspoon soy sauce
1/2 teaspoon sugar
2 tablespoons cold unsalted butter
1/2 teaspoon minced fresh thyme leaves
1/2 teaspoon juice from 1 lemon