Recipe from Isabelle Boucher
Winner of Great Cream Challenge March 2014
One of my go-to dishes for busy nights is chicken breast cutlets with a classic French mustard-and-cream pan sauce. For this challenge, I decided to dress up the basic sauce with pancetta, mushrooms and fresh sage. Just add mashed potatoes and sautéed greens for a quick weeknight dinner!
- Prep: 10 min
- Cooking: 20 min
- 2 tbsp (30 mL) butter unsalted
- 1/2 cup (125 mL) pancetta or thick-sliced bacon diced
- 8 boneless, skinless chicken breast cutlets (about 1 1/2 lbs)
- 1/2 tsp (2 mL) kosher salt
- 1/2 tsp (2 mL) fresh ground black pepper (or more, to taste)
- 1/4 cup (60 mL) flour
- 2 shallots thinly sliced
- 6 leaves fresh sage finely minced
- 1 cup (250 mL) cremini or button mushrooms sliced
- 1/2 cup (125 mL) dry white wine (or chicken broth)
- 1/2 cup (125 mL) 35% cream
- 1/2 cup (125 mL) chicken broth
- 2 tbsp (30 mL) grainy Dijon mustard
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Heat the butter in a large heavy-bottomed skillet set over medium-high heat until melted and foamy. Add the pancetta, and cook for 5 minutes or until crisp. Use a slotted spoon to transfer to a paper-towel lined plate, leaving behind all the delicious fat in the pan.
While the pancetta is cooking, season the chicken cutlets on both sides with salt and pepper. Place the flour in a shallow dish, then place the cutlets in the flour and turn over to coat lightly on all sides, shaking off excess flour. Discard the flour remaining in the dish.
Once the pancetta is done, add the chicken to the pan and cook for 3-5 minutes per side, or until golden brown on the outside and no longer pink on the inside. (Make sure not to crowd your skillet - if necessary, this can be done in two batches.) Transfer the cooked chicken to a plate and set aside.
Add the shallots and sage to the pan, and sauté for 1-2 minutes or until softened and fragrant. Add the mushrooms and continue sautéing for 3-5 minutes, or until tender. Stir in the wine, scraping the bottom of the pan to release all the lovely browned bits that might be clinging there, and simmer for about 2 minutes or until reduced by half. Whisk in the cream, chicken broth and mustard. Taste the sauce and adjust the seasoning, if necessary.
Return the chicken cutlets and pancetta to the pan along with any accumulated juices, and let simmer for 2-3 minutes to warm through and let all the flavours mingle.
Serve immediately with a big pile of mashed potatoes and sautéed greens (I’m particularly partial to rapini with this dish).
If you can't find chicken breast cutlets, you can also use 4 full-sized boneless skinless chicken breasts and then slice each one in half, cross-wise with a sharp knife to make two thin cutlets.
Learn more about
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 47 mg|
|Pantothenic Acid:||44 %|
|Vitamin B6:||83 %|