September is National Mushroom Month! Celebrate with this healthful and tasty dinner.
Chicken and Mushroom Cutlets
Serves: 4 |Serving Size: 1 cutlet
- 4 thin chicken breast cutlets
- 4 tablespoons flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup sliced onions
- 1 cup sliced mushrooms
- 1/2 cup white wine or low-sodium broth
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Dredge chicken cutlets in flour and season with salt and pepper. Fry quickly in olive oil until cooked through and brown on both sides. Place in a shallow pan.
- Once the chicken is cooked, add mushrooms and onions to the now empty skillet. Add the wine or broth, then turn on the heat and sauté until most of the liquid evaporates.
- Pour this sauce on top of the chicken in its shallow pan and cover until ready to use. Reheat thoroughly in the microwave, about 6 minutes.
Serves 4. Each serving contains 179 calories, 9 g fat, 1 g saturated fat, 0 g trans fat, 38 mg cholesterol, 252 mg sodium, 10 g carbohydrate, 1 g dietary fiber, 2 g sugar, and 14 g protein.
Each serving also has 0% DV vitamin A, 5% DV vitamin C, 1% DV calcium, and 5% DV iron.
If you don’t have a microwave, preheat your oven to 300 degrees and place the chicken in there until it's heated through.
Here you use dry heat to sauté and the moist heat of the microwave to warm up a healthful, filling meal.
Most types of mushrooms are rich in antioxidants like selenium and ergothioniene. They offer a variety of B-vitamins (like niacin and riboflavin), and are jam-packed with potassium.
Like what you see? Then maybe it's time to purchase a copy of Home Run Cooking for yourself. Or check out some of our other bestselling products today...
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.