Chicken with Creamy Mushrooms
Adapted from Real Simple
|8 small DLM Chicken* Cutlets (1½ lbs total)|
|Kosher salt and pepper|
|3 Tbsp Vera Jane’s Extra-Virgin Olive Oil|
|1 lb sliced mushrooms|
|1/2 cup heavy cream|
|1/2 cup goat cheese|
|1/4 cup chopped parsley|
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the oil in a skillet over
medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side. Transfer to plates.
Add the mushrooms and remaining tablespoon of oil to pan and cook, tossing occasionally, until tender, 4 to 5 minutes.
Stir in the heavy cream, goat cheese, parsley, and 1/4 teaspoon each salt and pepper. Serve over the chicken.
*Cutlet: Pounded or thinly-sliced breast meat, this cut cooks quickly and evenly, thanks to its uniform thickness.
Makes 4 servings
Prep Time: 20 Minutes
Cook Time: 5 Minutes
Per serving: 454 calories; 29g total fat; 14g saturated fat; 153mg cholesterol; 578mg sodium; 5g total carbohydrates; 1g dietary fiber; 43g protein;