They cook up in about nothing flat. They’re great for midweek meals when you are just rushing to get something on the table.
Creamy Mushroom Sauce
Chicken breasts also take to sauces well. Since they’re relatively lean, they love rich, cream-based sauces. This particular creamy sauce is loaded with mushrooms and seasoned with sage. I found the sauce accompanying a pasta recipe on Bon Appetit years ago, delicious! And perfect to go with chicken cutlets.
Up the Mushroom Flavor
How to get the most mushroom flavor in the sauce? Include a few sliced fresh shiitake mushrooms in with the cremini or button mushrooms. They are more expensive, but shiitakes pack a lot of flavor in a small package, so you only need a few. Feel free to experiment with the herbs. This sauce calls for sage, but you could also use tarragon or thyme. What to serve with this chicken dish? I recommend some rice or egg noodles, along with a green like asparagus, spinach, or kale. What are your favorite sauces for chicken breasts? Let us know in the comments! Add the mushrooms and parsley and sauté for 7-10 more minutes, or until the mushrooms have browned. If you are using unsalted butter, sprinkle on a pinch of salt. Stir in the cream. Bring to a simmer and cook for 3 to 5 minutes, or until the sauce is thick enough to coat the back of a wooden spoon. Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through. Serve alone or with a vegetable (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free pasta for gluten-free version). Garnish with chopped fresh parsley.
