Chicken Cutlets with Mushroom-Caper Sauce
Main Course
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
35 min
Servings
2
Difficulty
Easy
Prep Time
25 Min
Description
This Chicken Cutlets with Mushroom-Caper Sauce recipe is a delightful dish that's ready in under 40 minutes! Tender chicken cutlets are pan-fried to golden perfection and then drizzled with a savory sauce made with mushrooms, white wine, and briny capers. I've been making this dish for years, and it's always a hit. The lemon juice adds a bright, fresh flavor that perfectly complements the richness of the sauce. It's perfect for a quick weeknight dinner or a light weekend lunch. Serve with a side of pasta or a simple salad for a complete meal.
Ingredients (13 ingredients)
-
0.5 cup all-purpose flour
-
0.25 cup butter, softened
-
1 clove garlic, pressed
-
2 piece skinless, boneless chicken breast halves
-
salt
-
ground black pepper
-
4 ounces sliced mushrooms
-
0.25 cup white wine
-
2 tablespoons chicken-flavored demi-glace
-
2 tablespoons lemon juice
-
20 piece capers
-
1 teaspoon chopped fresh parsley
-
2 slice lemon slices
Preparation (5 steps)
Prepare Garlic Butter
Place ¼ cup softened butter and 1 clove pressed garlic into the mixing bowl. Mix for 10 Sec./Stufe 3 until well combined. Transfer the garlic butter to a small bowl and set aside.
Prepare Chicken Breast
Use a very sharp knife to slice horizontally through the thick part of each chicken breast to about 1/2 inch from the thinner edge; be careful not to cut all the way through. Open each breast like a book and place onto a work surface. Gently pound each breast to a uniform thickness, then dredge on both sides with ½ cup all-purpose flour. Set aside.
Cook Chicken Cutlets
Melt garlic butter in a large skillet over medium heat until it stops foaming. Add chicken and cook until golden brown, 6 to 8 minutes per side. Season with salt and ground black pepper to taste. Remove to a platter and cover to keep warm.
Cook Mushrooms
Cook 4 ounces sliced mushrooms in remaining butter in the skillet until beginning to turn brown at the edges, 5 to 7 minutes. Stir in ¼ cup white wine, 2 tablespoons chicken-flavored demi-glace, 2 tablespoons lemon juice, and 20 capers. Reduce the heat to a simmer, season with salt and pepper, and stir in 1 teaspoon chopped fresh parsley.
Serve
Transfer chicken to plates and spoon sauce over top. Garnish with 2 lemon slices.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Emma Clark
6
Rezepte
0
Kochbücher
Tags
Source
URL
External website
Allergens
- Cereals containing gluten: Wheat
- Milk (including lactose)
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Crispy Oven-Baked Chicken Strips
Main Course
Honey Glazed Chicken
Main Course
Herb-Crusted Chicken Breast
Main Course
Chicken with Fresh Mint and Lemon
Main Course
Honey-Glazed Chicken Thighs
Main Course
Creamy Garlic Chicken
Main Course
Simple Beef Patties
Main Course
Chicken with Bacon and Mushroom Sauce
Main Course