Skillet Chicken Cutlets with Mushrooms
from Clean Eating Magazine
serves 6
total time 21 minutes
Ingredients
1 1/2 lb chicken cutlets (I used two large boneless, skinless chicken breasts that I split in half)
1/4 tsp sea salt
1/4 tsp black pepper
4 Tbsp fresh lemon juice, divided
2 tsp olive oil
1 cup fresh mushrooms, sliced (I used frozen sliced mushrooms, thawed lightly)
2 Tbsp parsley, chopped
2 tsp whole capers
Lemon slices, for garnish (optional)
Instructions
1. Season chicken with salt and pepper and drizzle with 2 Tbsp lemon juice.
2. Heat oil in large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2-3 minutes per side or until golden brown and mushrooms are softened. Add remaining lemon juice, parsley, and capers and cook 2 more minutes. Garnish with lemon slices before serving, if desired.
When the chicken and mushrooms were done, I removed them from the skillet to keep warm, then boiled 1 cup chicken broth with some cornstarch to make more of a sauce--it took about 6 minutes to thicken up, after which I poured it over the plated chicken. We served this over brown rice (see first picture) with a side of steamed (frozen) broccoli topped with shredded cheddar. Hey, we do have a toddler to please. :)
Nutrition information per 4oz serving, not including rice, broccoli or cheese
Calories - 140
Total fat - 4g
Saturated fat - 1g
Carbs - 1g
Fiber - 0g
Sugars - 0g
Protein - 23g
Sodium - 170mg
Cholesterol - 65mg
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