Chicken Cutlets with Curried Cream Sauce

By JJCR

Ingredients

• Servings:
• Here is a simply sauced chicken saute that is easily made within 30 minutes.
• 2 chicken breast halves, boneless, skinless, pounded 1/4 inch thick
• 1/2 tsp salt
• 3 tbsp. unsalted butter
• 1/4 lb. mushrooms, quartered
• 1/3 cup half and half
• 1/4 tsp. curry powder
• 1/8 tsp. paprika
• 18 tsp. freshly ground pepper
• 1 tbsp. chopped parsley
• lemon wedges, for garnish
• Sauce needs to be doubled or tripled!
• We liked this !

Preparation

Step 1

1. Season the chicken breast halves on both sides with the salt.

2. In a medium heavy skillet, warm 2 tbsp. of the butter over moderately high heat until sizzling. Add the chicken breasts and saute, turning once, until lightly colored, about 1 minute per side ( the chicken will finish cooking later). Transfer to a warm platter and cover with foil.

3. Add the remaining 1 tbsp. butter and heat until sizzling. Add the mushrooms and saute, stirring until softened 1- 2 minutes. Increase the heat to high and add the half and half, curry powder, paprika and pepper. Boil, uncovered until reduced to about 1/4 cup, 3-5 minutes.

4. Reduce the heat to low and return the chicken breasts to the skillet, along with any meat juices from the platter. Simmer until the chicken is hot and cooked through, about 2 minutes. Transfer to the platter and pour the sauce with the mushrooms on top. Sprinkle the chopped parsley on top and serve with lemon wedges.



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