Chicken Cutlets With Creamy Mushroom Gravy

Total Time
Prep 20 mins
Cook 20 mins

This is simple to make and so good! I have made it several times and plan on making it on a regular basis, we really enjoyed this chicken dish. Although it does not say to, I deglazed the pan with about 1/4 cup dry white wine after I browned the cutlets and transfered them to a plate, you can also deglaze with dry vermouth. If you don't care for garlic then leave it out.

Ingredients Nutrition


  1. Flatten chicken breasts slightly between two pieces of plastic wrap.
  2. In a small bowl, combine flour, 1 teaspoon thyme, allspice, salt and pepper (set aside about 1 heaping tablespoon flour).
  3. Rinse the chicken in cold water, pat dry with paper towel.
  4. Coat the chicken with flour mixture.
  5. In a heavy large skillet oven medium heat melt the butter with olive oil.
  6. Add the chicken and brown for about 3-4 minutes on each side; transfer to a plate.
  7. At this point you can deglaze with white wine if desired.
  8. Add in sliced mushrooms, onion, garlic (if using) and remaining 1/2 teaspoons dried thyme; saute until mushrooms are brown (about 5 minutes).
  9. Mix in reserved 1 tablespoon flour; cook 1 minute.
  10. Add in the whipping cream, grated Parmesan cheese and chicken broth; bring to a boil and stir occasionally.
  11. Return the chicken and any juices to the skillet.
  12. Reduce heat to medium-low and simmer uncovered until the chicken is cooked through and the gravy thickens slighty (about 5-8 minutes).


Most Helpful

I made this as part of the My Three Chefs challenge. This is a great recipe, the directions are easy to follow. I did have to make one minor change. I thought I had allspice but found out in the middle of getting the spices out that I was wrong. I used Tony's Creole Seasoning in place of the allspice. I used 6 boneless skinless chicken breast and found that while browining the chicken I had to add quite a bit more butter and oil to keep everything from burning. I cooked my chicken for longer than the 3-4 minutes becuase I am very picky about chicken and wanted to make sure it was pretty close to done (that could be why I had to add so much more butter and oil). I did deglaze the pan with 1/4 cup of white wine before adding the mushrooms and onions. I did double the sauce oart so naturally I had to add more of the flour mixture to thicken it. I also added a couple of dashes of the Tony's and some garlic powder to the sauce. My daughter could not say enough about how wonderful it was. My husband is not much of a gravy person but he also loved this over the mashed potato (#148549) recipe I made along with this. This is a keeper.

Tmisen2980 February 07, 2006

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