Recipe: Sauteed Chicken Cutlets with Mushrooms, Garlic and Balsamic Vinegar

SAUTEED CHICKEN CUTLETS WITH MUSHROOMS, GARLIC AND BALSAMIC VINEGAR
(Mushrooms cooked in garlic butter for the sauce.)

4 chicken breast cutlets (about 1 1/2 pounds) trimmed of fat, tendons removed; rinsed and thoroughly dried
Salt and pepper
1/4 cup all-purpose flour
4 1/2 tablespoons unsalted butter, softened, divided use
1 1/2 tablespoons olive oil
6 medium garlic cloves, peeled and crushed
1/2 pound fresh mushrooms, ends trimmed and sliced thin (about 2 1/2 cups)
1/4 cup balsamic vinegar
3/4 cup chicken stock (or low-sodium canned broth)
1/2 teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried)

Preheat the oven at the lowest possible temperature. Place a plate in the oven for keeping the cooked cutlets warm while making a sauce.

Sprinkle 1 teaspoon salt and 1/4 to 1/2 teaspoon pepper on both sides of the cutlets. Measure the flour onto a plate or pie tin. Working with one cutlet at a time, press both sides into the flour. Make sure the tenderloin is tucked beneath and fused to the main portion of the breast. Pick up the cutlet from the tapered end; shake gently to remove excess flour.

Heat 1 1/2 tablespoons butter and the oil in a heavy-bottomed skillet measuring at least 9 inches across the bottom. Swirl the skillet over high heat until the butter has melted. Continue to heat until the butter stops foaming and has just begun to color. Lay the cutlets in the skillet, tenderloin side down and tapered ends pointing out.

Maintain medium-high heat, so the fat sizzles but does not smoke, and saute the cutlets until browned on one side, about 4 minutes. Turn the cutlets with tongs; cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. Transfer cutlets to the plate in the oven; keep warm until ready to serve.

Without discarding the fat, set the skillet over medium heat. Add the garlic cloves; saute until golden, 1 to 2 minutes.

Increase the heat to high, add the mushrooms, and cook stirring frequently, until golden brown, 2 to 3 minutes.

Add the vinegar, stock and dried thyme (if using). Scrape the skillet bottom with a wooden spatula or spoon to loosen the browned bits. Boil until the liquid reduces to 1/3 cup, 3 to 4 minutes. Season to taste with salt and pepper.

Off the heat, add the fresh thyme (if using) and swirl in the remaining 3 tablespoons butter until it melts and thickens the sauce. Discard the garlic cloves. Spoon the sauce over the cutlets; serve immediately.

Makes 4 servings
Adapted from source: The Cook's Illustrated Complete Book of Poultry

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MORE RECIPES:

Chicken Breast Recipes

Recipes Using Mushrooms

Recipes Using Balsamic Vinegar"