...that makes you want to get dressed and cook up something tasty?
New Year, New Recipe #2: Mushroom Cream Sauce with Garlic Chicken Cutlets
8 chicken cutlets (or 4 skinless, boneless breasts pounded out and cut in half)
Salt and pepper
Extra virgin olive oil
1/2 pound baby belle mushrooms, cut in half
1 yellow onion, finely chopped
2 cloves of garlic, minced
1/2 cup of dry white wine (or chicken broth if you don't have a bottle open)
1 1/2 cups cream
1-2 tablespoons finely chopped dill (depending on your taste)
Sprinkle both sides of chicken with garlic powder, salt, and pepper, going heavy with the garlic powder. Let sit for a few minutes. Then LIGHTLY coat in flour. (I pour flour on a plate and quickly "dip" both sides of chicken cutlets in the flour, shaking off excess.) Over medium heat, cover your pan with a couple swirls (about 2 tablespoons) of olive oil. Saute the onion and mushrooms until the onions are soft and the mushrooms are golden about 10-15 minutes, stirring now and then. Add the garlic and cook two more minutes. Empty the mushroom mixture on to a plate. Return pan to stove and add more olive oil. When hot, saute chicken 2-3 minutes per side until chicken in golden brown and cooked through. (You may need to cook chicken in batches depending on the size of your pan. I did!) Remove chicken to another plate. Add white wine, scraping up the brown bits of goodness and simmer for one minute. Stir in mushroom mixture, cream, and dill. Reduce heat and let simmer for 5 minutes. Pour over chicken cutlets.
Tyler, my husband's oldest and closest friend since babyhood, came for dinner and a sleepover (on our couch-- all 6 foot 6 of him) last week. I love cooking for men who will eat whatever I put in front of them (as opposed to cooking for Finicky #1 and Finicky #2 AKA the six year old and the three year old.) Since Torrie and I are determined to turn all those amazing recipes we collect into actual food this year, Tyler's visit seemed the perfect opportunity to make this ridiculously rich sauce I spotted on pinterest a while ago. I adapted the recipe a bit for our household and created a chicken dish. For the boys (men =) and girlies* I served the chicken and sauce over a bed of spaghetti with a side of broccoli. I kept my plate low-carb. (Ya know--because cream is sooooooooo much better for you than a pile of pasta!) I don't cook with cream much for the obvious reasons, but this sauce is SO WORTH IT. I think it would be amazing over pretty much anything. (Roasted asparagus comes to mind.) I may or may not have poured all of the leftover sauce over some scrambled eggs the next morning. Only my cardiologist knows for sure.
Be sure to visit ...a place to share to see the scrumptiousness Torrie created this week, a slow cooked chicken and mushroom pot pie. (Apparently, we are channeling each other in both attitude and food choice. =)
(*Finicky version: I cut up the chicken, spaghetti, and broccoli into bite-size pieces, pouring strained sauce over the entire thing. My littles want nothing to do with mushrooms. They must be crazy.)