Chicken Cutlets with Creamy Shiitake Mushroom and Sherry Sauce

Cooksie

Cooksie

Well-known member
IMG_2533.jpg



For the chicken cutlets:

I use chicken tenders and lightly pound them so that they are a uniform thickness. Season the cutlets with salt and pepper and dredge in flour. Pan fry them in a mixture of olive oil and butter.


For the sauce:

Here's the original recipe: http://www.forestmushrooms.com/recipe/shiitake.html


Here's what I did:

2T butter
2T minced shallots
6 oz fresh shiitake mushrooms, cleaned and roughly chopped
1/2 cup sherry (I used Fairbanks medium dry sherry.)
1/2 cup Kitchen Basics chicken stock
3/4 cup heavy cream

Saute the shallots and then add the mushrooms and cook for about 2 minutes. You are not looking to brown the mushrooms. Remove this mixture from the pan.

Add the sherry to the pan and cook over medium high heat for about 1 minute. The sherry will turn a little syrupy. Add the chicken stock and reduce by half.

Lower the heat and add the cream. Cook over medium low heat until the sauce thickens. Return the mushroom/shallot mixture to the pan and stir to combine.

You could skip the chicken and serve the sauce over pasta for a meatless meal.
 
Wow, I missed this the first time around, but it looks and sounds incredible. I wanted something new for chicken this weekend, and this is it! Thank you!! :clap:
 
LORD that looks decadent!! Do you discard the shiitake stems? Some celeb (can't remember who maybe RR) said they tend to be woody so I throw them away?
 
Cooksie said:
IMG_2533.jpg



For the chicken cutlets:

I use chicken tenders and lightly pound them so that they are a uniform thickness. Season the cutlets with salt and pepper and dredge in flour. Pan fry them in a mixture of olive oil and butter.


For the sauce:

Here's the original recipe: http://www.forestmushrooms.com/recipe/shiitake.html


Here's what I did:

2T butter
2T minced shallots
6 oz fresh shiitake mushrooms, cleaned and roughly chopped
1/2 cup sherry (I used Fairbanks medium dry sherry.)
1/2 cup Kitchen Basics chicken stock
3/4 cup heavy cream

Saute the shallots and then add the mushrooms and cook for about 2 minutes. You are not looking to brown the mushrooms. Remove this mixture from the pan.

Add the sherry to the pan and cook over medium high heat for about 1 minute. The sherry will turn a little syrupy. Add the chicken stock and reduce by half.

Lower the heat and add the cream. Cook over medium low heat until the sauce thickens. Return the mushroom/shallot mixture to the pan and stir to combine.

You could skip the chicken and serve the sauce over pasta for a meatless meal.
Click to expand...
And sub vegetable broth for vegetarians (can you sub something for the cream to go all the way to vegan?).
 
Keltin said:
Wow, I missed this the first time around, but it looks and sounds incredible. I wanted something new for chicken this weekend, and this is it! Thank you!! :clap:
Click to expand...

I think you'll like it :).

lilbopeep said:
LORD that looks decadent!! Do you discard the shiitake stems? Some celeb (can't remember who maybe RR) said they tend to be woody so I throw them away?
Click to expand...

I just use the eyeball method....cut it off if it looks bad, leave it if it doesn't. You definitely need fresh shiitakes for this.

I don't think subbing the vegetable broth would hurt, but I would't sub for the cream.
 
Cooksie, I just finished dinner ... yet, your photo made my mouth water!

Lovely!

Lee
 
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