Chicken "Cutlets" Provencale For Two
February 12, 2015
"An easy weeknight meal or a romantic meal for two. Use the ready-cut chicken "cutlets" or make your own by pounding boneless, skinless chicken breast to about 1/2 inch thick."
- Serving Size: 1 (446.9 g)
- Calories 644
- Total Fat - 24.7 g
- Saturated Fat - 5 g
- Cholesterol - 239 mg
- Sodium - 1303.7 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 2.9 g
- Sugars - 3.9 g
- Protein - 86.8 g
- Calcium - 82 mg
- Iron - 4.8 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.3 mg
Preheat oven to 350F. Coat an 8-inch square baking dish with nonstick cooking spray.
Heat 1 tablespoon oil in 10-inch skillet over medium-high heat.
Combine flour, thyme, sage, salt and pepper in a flat bowl or dish. Dredge cutlets in flour to coat both sides.
Sauté cutlets in oil until lightly browned on each side. Remove them to the prepared baking dish and keep warm.
Add remaining oil to same skillet and sauté onions until the start to softened. Add mushrooms and garlic and sauté about 5 minutes.
Add remaining ingredients and cook until heated through and liquid starts to evaporate.
Pour mixture over chicken, cover with foil, and bake 25 minutes, or until chicken is done.
Serve with cooked rice or pasta.
Tips & Variations
No special items needed.