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Chicken Cutlets with Peppers and Mushrooms Recipe

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This recipe for Chicken Cutlets with Peppers and Mushrooms, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Grandy
Added: Saturday, July 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (4 ounce) skinned, boned chicken breast halves
1 tablespoon seasoned breadcrumbs
Vegetable cooking spray
1/2 teaspoon olive oil
1 cup sliced fresh mushrooms
1/2 cup plus 3 tablespoons low sodium chicken broth, divided
8 (3- x 1/4 inch) strips red bell pepper
1 clove garlic, minced
1 teaspoon cornstarch
2 tablespoons chopped fresh parsley

Directions:
Directions:
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Place bread crumbs in a shallow dish; dredge chicken in breadcrumbs.
Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add chicken, and cook 3 minutes on each side or until browned. Remove chicken from skillet, set aside.
Add mushrooms, 1 tablespoon chicken broth, and bell pepper strips to skillet; saute 3 minutes. Add 1/2 cup chicken broth, lemon juice, and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer, 10 minutes.
Combine remaining 2 tablespoons chicken broth and cornstarch; stir well, and add to skillet. Bring to a boil, and cook 1 minute, stirring constantly. Serve sauce over chicken. Sprinkle with fresh parsley.

Number Of Servings:
Number Of Servings:
2 servings- serving size- 1 chicken breast half and 2 1/2 tablespoons sauce

 

 

 

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