Italians braise chicken for hours in a rich wine and mushroom sauce. This recipe keeps the flavor but cuts the cooking time.
Share this Recipe
Sautéed Chicken Cutlets with Porcini Sauce
2014-01-18 11:15:32
Italians braise chicken for hours in a rich wine and mushroom sauce. This recipe keeps the flavor but cuts the cooking time.
Printer Friendly
Nutrition Facts
Serving Size
766g
Servings
4
Amount Per Serving
Calories 1293
Calories from Fat 578
% Daily Value *
Total Fat 65g
100%
Saturated Fat 20g
102%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 31g
Cholesterol 353mg
118%
Sodium 793mg
33%
Total Carbohydrates 46g
15%
Dietary Fiber 3g
14%
Sugars 4g
Protein 117g
Vitamin A
18%
Vitamin C
4%
Calcium
10%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 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
What you do
- Rinse porcini in large bowl of cold water, agitating them with hands to release dirt and sand.
- Allow dirt and sand to settle to bottom of bowl, then lift porcini from water and transfer to microwave-safe 2-cup measuring cup.
- Add chicken broth, submerging porcini beneath surface of liquid.
- Microwave on high power 1 minute, until broth is steaming.
- Let stand 10 minutes.
- Using tongs, gently lift porcini out of broth and transfer to cutting board, reserving broth.
- Chop porcini into ¾-inch pieces and transfer to medium bowl.
- Strain broth through fine-mesh strainer lined with large coffee filter into bowl with chopped porcini.
- Combine ¼ cup flour, 1 teaspoon salt, and ½ teaspoon pepper in pie plate.
- Working one piece at a time, dredge chicken in flour, shaking gently to remove excess.
- Set aside on plate.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking.
- Place 4 cutlets in skillet and cook without moving until browned, about 2 minutes.
- Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds.
- Transfer to large plate.
- Add 1 tablespoon oil to now-empty skillet and repeat to cook remaining cutlets.
- Tent plate loosely with foil.
- Add remaining teaspoon oil to now-empty skillet and return pan to medium heat.
- Add shallot and cook, stirring often, until softened, about 30 seconds.
- Add remaining teaspoon flour and cook, whisking constantly, 30 seconds.
- Increase heat to medium-high and whisk in vermouth, soaked porcini and their liquid, tomato paste, soy sauce, and sugar.
- Simmer until reduced to 1 cup, 3 to 5 minutes.
- Transfer cutlets and any accumulated juices to skillet.
- Cover and simmer until cutlets are heated through, about 1 minute.
- Remove skillet from heat and transfer cutlets to serving platter.
- Whisk butter, thyme, and lemon juice into sauce and season with salt and pepper.
- Spoon sauce over chicken and serve immediately.
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
Jessy + Melissa https://www.jessyandmelissa.com/