Description
Tender chicken cutlets in a lightened-up creamy mushroom sauce, served with garlic mashed potatoes and sautéed green beans for an easy, comforting weeknight meal.
Ingredients
For the Chicken and Sides
-
400 g (about 14 oz) chicken breasts, sliced horizontally into thinner cutlets
-
⅓ cup (≈ 40 g) all-purpose flour
-
2 tbsp (≈ 10 g) grated Parmesan cheese
-
Salt and pepper, to taste
-
1 tbsp (≈ 15 g) oil, for cooking
-
400 g (≈ 14 oz) green beans (or your favorite side vegetable)
-
400 g (≈ 14 oz) potatoes, peeled and quartered (for mashed potatoes)
-
2 tbsp (≈ 30 g) butter (for the mash)
-
¼ cup (≈ 60 ml) milk (for the mash; use more as needed for creaminess)
-
4 cloves garlic, minced (for the mash)
For the Mushroom Sauce
-
1 medium onion, diced
-
300 g (≈ 10.5 oz) mushrooms (button mushrooms recommended, but any variety works)
-
4 cloves garlic, minced
-
1 tbsp (≈ 15 g) white wine vinegar (or white, apple cider, or any mild vinegar)
-
½ cup (≈ 125 ml) chicken stock (homemade or low-sodium store-bought)
-
1 cup (≈ 160 g) Greek yogurt
-
¼ cup (≈ 30 g) Parmesan cheese, grated
Instructions
Peel and quarter the potatoes, then place them in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, and cook until the potatoes are very tender when pierced with a knife, about 10 minutes after the water starts boiling.
Heat a little oil in your skillet over medium-high heat. Add the green beans and sauté for about 5 minutes, until they turn brighter green and just tender but still a bit crisp. Transfer them to a plate and set aside; they’ll be ready to rewarm in the hot pan at the very end if needed.
Slice the chicken breasts horizontally to make thinner cutlets so they cook evenly. On a plate, combine the flour, grated Parmesan, salt, and pepper. Dredge each chicken piece in the mixture, coating both sides lightly and shaking off any extra.
Add a bit more oil to the same skillet and warm it over medium-high heat. Place the coated chicken in the pan and cook for about 4 minutes on each side, until golden on the outside and mostly cooked through. Remove the chicken to a clean plate; it will finish cooking gently in the sauce later.
In the same skillet, add the diced onion and cook for about 2 minutes, stirring, until it softens and smells fragrant. Add the mushrooms and cook for about 5 minutes, letting them release their moisture and turn golden in spots. Stir in the minced garlic and cook just another minute.
Turn the heat up slightly and pour in the vinegar, stirring as it sizzles and loosens all those browned bits from the bottom of the pan. Add the chicken stock and let the mixture bubble gently for about 5 minutes, so it reduces a bit and the flavors concentrate.
Turn off the heat or slide the pan off the burner for a moment. Whisk in the Greek yogurt and grated Parmesan until the sauce looks smooth and creamy. Nestle the chicken pieces back into the pan, spooning some of the sauce over the top.
Return the pan to medium heat and let everything simmer gently for about 5 minutes, until the chicken is cooked through and the sauce has thickened slightly.
By now, your potatoes should be very tender. Drain them well, then return them to the warm pot. Add the butter, milk, minced garlic, and a good pinch of salt and pepper. Mash until you reach your favorite texture, silky smooth or pleasantly rustic with more milk if you prefer a looser mash.
Spoon a cozy mound of garlic mashed potatoes onto each plate, add a helping of green beans, then place a piece (or two) of mushroom chicken on top. Ladle extra mushroom sauce over the chicken and potatoes so it all mingles together.
Notes
-
Pat the chicken dry before coating to help the flour-Parmesan mixture stick better.
-
Slice the chicken while it’s still slightly chilled; it’s much easier to get even cutlets.
-
If the pan looks dry when cooking the mushrooms, add a tiny drizzle of oil or a splash of stock.
-
For extra depth, add a spoonful of Dijon mustard to the sauce when you whisk in the yogurt.
-
If your sauce thickens too much, loosen it with a spoonful of stock or milk until it’s just how you like it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-seared, stovetop
- Cuisine: American