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Skillet Chicken Cutlets in Riesling Mushroom Sauce

Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 4 servings
Calories 251 kcal
Author Christie Daruwalla

Ingredients

  • 1 lb . NatureRaised Farms chicken breasts , boneless and skinless
  • ¾ tsp . , kosher salt, divided
  • 1/4 tsp . fresh ground black pepper , divided
  • ¼ cup flour
  • 2 tsp . grape seed oil
  • ¼ cup minced shallot
  • 1 garlic clove , minced
  • 8 oz . sliced mushrooms
  • ½ tsp . sweet paprika
  • ½ cup Riesling
  • ¾ cup chicken broth
  • ¼ cup light sour cream
  • 2 tsp . chopped fresh sage

Instructions

  1. Place flour in a shallow dish.
  2. Cut each breast in half lengthwise so you have four long but thin pieces.
  3. Place one piece into a zip lock bag with 1 tbsp. of water.
  4. Close the bag and pound out the chicken until it is about ¼ inch thick. Repeat with remaining chicken.
  5. Sprinkle both sides of the chicken with ¼ tsp. salt and 1/8 tsp. pepper.
  6. Dredge in the flour.
  7. In a large, non-stick skillet over medium high heat, heat the oil until it is very hot.
  8. Place chicken into the pan. You want it to sizzle at it is put in. You may need to do this in batches. Cook for 2 minutes per side or until done.
  9. Place chicken on a plate and cover with foil.
  10. Add shallots and garlic to the pan and cook, stirring, for 1 minute.
  11. Add mushrooms, ½ tsp. salt and paprika. Cook, stirring occasionally, until mushrooms start to brown, about 5 minutes.
  12. Stir in the wine and cook until evaporated, about 1 minute.
  13. Add chicken broth and warm through.
  14. Turn off the heat and stir in the sour cream and sage.
  15. Pour sauce over the chicken and serve.

Recipe Notes

 I calculated 6 Weight Watcher Smart Points