Description
Pan-seared chicken cutlets and golden mushrooms simmer in a light brandy cream sauce brightened with garlic and thyme. Elegant yet weeknight-easy, this 30-minute skillet dinner is luscious without being heavy—perfect over buttered noodles, rice, or mashed potatoes.
Ingredients
2 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon coarse-ground black pepper
1/4 cup all-purpose flour
1 egg, beaten + 1 tablespoon of water
2 1/2 tablespoons unsalted butter, divided
1 tablespoon olive oil
12 ounces mushrooms, sliced
3 cloves garlic, minced
3 tablespoons shallots, minced
3 tablespoons brandy
3/4 cup heavy cream
3/4 cup skim milk
1/2 cup low-sodium chicken broth
1/4 teaspoon ground nutmeg
1 1/2 to 2 teaspoons fresh tarragon, finely chopped
3 tablespoons fresh lemon juice
Instructions
- Slice the chicken breasts in half lengthwise to create 4 thin cutlets. Pat them dry and season both sides with salt and pepper.
- Lightly dredge each cutlet in flour, shaking off the excess. Dip into the beaten egg and water to coat lightly.
- In a large skillet, heat 1 tablespoon butter and the olive oil over medium-high heat. Add the chicken and sear for 3 to 4 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.
- In the same skillet, melt the remaining butter. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until browned. Add the shallots and garlic and cook for 1 to 2 minutes, until fragrant.
- Carefully pour in the brandy and cook for 2 to 3 minutes, allowing the alcohol to evaporate and the mixture to reduce slightly.
- Stir in the heavy cream, skim milk, chicken broth, and nutmeg. Let it simmer gently for 3 to 4 minutes, until slightly thickened.
- Add the lemon juice and tarragon. Taste and season with about 1/4–1/2 teaspoon kosher salt and 1/8 teaspoon black pepper to start, adjusting as needed.
- Return the chicken to the skillet, spoon the sauce over the top, and let it simmer for 1 to 2 minutes to warm through before serving.
Notes
Slice chicken into thin cutlets so they cook quickly and evenly.
First, sear the chicken, then build the sauce in the same skillet for maximum flavor.
Reduce the brandy long enough for the alcohol to evaporate, leaving only the rich, slightly sweet note.
The nutmeg is subtle—just enough to warm up the cream sauce without overpowering.
A squeeze of lemon juice at the end brightens everything up so the dish doesn’t feel heavy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, Skillet, Sauté
- Cuisine: French-inspired