Serves 4-6
Your butcher can cut your chicken breasts into cutlets at the counter. Be sure to buy real parmegiano-reggiano cheese in block form and shred it yourself. Pre-shredded "parmesan" cheese will not melt, and you'll end up with a gritty, grainy sauce.
3 boneless skinless chicken breasts, cut in half horizontally to form 6 chicken cutlets
salt and pepper
1/3 cup all purpose flour
2 tablespoons vegetable oil
1 pound white mushrooms, sliced thin
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated parmigiano-reggiano cheese
Pat the cutlets dry with paper towels and sprinkle on both sides with salt and pepper. Spread the flour on a large plate and dredge each cutlet in flour, shaking off excess. Heat 1 tablespoon of the oil in a large skillet over medium high heat until shimmering. Add the cutlets and cook 3 minutes on each side. Remove to a plate and cover with foil. Add the remaining tablespoon of oil to the pan and the mushrooms. Cook the mushrooms, stirring frequently, until well browned, about 5 minutes. Reduce the heat to medium low and add the butter. When the butter is all melted, stir in the garlic and cook until fragrant, about 30 seconds. Add the cream and bring to a simmer, stirring often. Simmer until slightly thickened, 3 minutes. Add the parmigiano cheese and stir until it's all melted. Remove from heat and nestle in chicken breasts. Serve.
Your butcher can cut your chicken breasts into cutlets at the counter. Be sure to buy real parmegiano-reggiano cheese in block form and shred it yourself. Pre-shredded "parmesan" cheese will not melt, and you'll end up with a gritty, grainy sauce.
3 boneless skinless chicken breasts, cut in half horizontally to form 6 chicken cutlets
salt and pepper
1/3 cup all purpose flour
2 tablespoons vegetable oil
1 pound white mushrooms, sliced thin
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated parmigiano-reggiano cheese
Pat the cutlets dry with paper towels and sprinkle on both sides with salt and pepper. Spread the flour on a large plate and dredge each cutlet in flour, shaking off excess. Heat 1 tablespoon of the oil in a large skillet over medium high heat until shimmering. Add the cutlets and cook 3 minutes on each side. Remove to a plate and cover with foil. Add the remaining tablespoon of oil to the pan and the mushrooms. Cook the mushrooms, stirring frequently, until well browned, about 5 minutes. Reduce the heat to medium low and add the butter. When the butter is all melted, stir in the garlic and cook until fragrant, about 30 seconds. Add the cream and bring to a simmer, stirring often. Simmer until slightly thickened, 3 minutes. Add the parmigiano cheese and stir until it's all melted. Remove from heat and nestle in chicken breasts. Serve.
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