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Old 07-03-2010, 12:09 PM
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Cooksie Cooksie is offline
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Default Chicken Cutlets with Creamy Shiitake Mushroom and Sherry Sauce

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:

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.
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