Lunch: Chicken Cutlets with Herbed Mushroom Sauce

Recipe by Julie Grimes Cleanup is easy with this one pan dinner (you'll make the sauce in the same pan you used to cook the cutlets). Serve the dish over mashed potatoes or with a loaf of crusty bread to sop up the earthy sauce. To cut costs, purchase fr

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Cutlets with Herbed Mushroom Sauce

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 (8-oz.) skinned and boned chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/4 cup canola oil, divided
1 (8-oz.) package fresh button mushrooms, quartered
2 tablespoons red wine vinegar
1 1/2 cups reduced-sodium chicken broth
2 fresh sage sprigs
1 teaspoon Dijon mustard
3 tablespoons butter
Garnish: fresh thyme sprigs

Instructions

Halve each chicken breast lengthwise to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Discard plastic. Sprinkle salt and pepper over both sides of chicken. 2. Place flour in a shallow dish, and stir in chopped thyme and rosemary. Dredge chicken in flour mixture; shake off excess. Cook 2 cutlets in 4 1/2 tsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until done. Remove cutlets from pan, and repeat procedure with 4 1/2 tsp. oil and remaining 2 dredged cutlets. 3. Add remaining 1 Tbsp. oil to drippings in skillet; add mushrooms, and sauté over medium-high heat 4 to 6 minutes or until browned and all moisture evaporates. Stir in vinegar, and cook, stirring occasionally, 1 to 3 minutes or until liquid evaporates. Stir in broth and sage; bring to a boil. Boil until liquid is reduced to about 1/4 cup. Remove from heat; stir in mustard. Whisk in butter, 1 Tbsp. at a time. Spoon sauce over cutlets.

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