Saturday, March 7, 2009
Chicken with Mushroom Sauce
My little family enjoyed this recipe. Quin loves mushrooms! He often wants to buy them at the store when he gets to tag along and help me shop, so this was a treat for him. The original recipe calls for Turkey cutlets, but I rarely have turkey on hand so I substituted chicken tenders instead. I have made it with both and it comes out to be a personal preferance of poultry if you ask me.
4 (4 oz) turkey or Chicken cutlets
1/2 cup all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/4 cup butter or margarine, divided
1 cup sliced mushrooms
1 (14.5 oz) can chicken broth
Coat cutlets in 1/4 cup flour seasoned with garlic salt and pepper.
Melt 1 Tablespoon butter in a skillet over medium-high heat. Add cutlet. Cook until lightly browned, about 5 minutes per side; drain. Transfer cutlet to serving platter cover and keep warm.
Heat remaining butter in skillet add mushrooms. Saute for 5 minutes. Stir in remaining flour; cook until bubbly, about 4 minutes.
Stir broth into skillet. Cook, stirring continually, until slightly thickened, about 3 minutes. Drizzle sauce over cutlets and serve.
A perfect side dish for this meal is green beans or a toss salad.