Happy FALL everyone … Brian and I are deep into the heart of writing book 4, The Secret Awakening … I’ve got six book signing days set up in November and December—I’ll let you know in my next blog to you the days and locations. But, I thought I would add a deliciously delight to your tastebuds and yummy to those you create it for recipe in just a HELLO email to you. It’s my Creamy Chicken Cutlets with Mushrooms dinner. Perfect for these cooling days into nights. This is not in my Cooking with Judith cookbook.

Enjoy … and happy cooking …I appreciate you ….   xo, 

Creamy Garlic Chicken Cutlets with Mushrooms

Servings: 4 to 6
Prep: 20 mins … cooking: 15 minutes mins

This Creamy Garlic Chicken Cutlets with Mushrooms recipe is all made in one large skillet on stovetop. It is made with boneless chicken breasts that have been sliced to create 3 cutlets per breast and a creamy garlic mushroom sauce loaded with sliced baby bella mushrooms. Decide on your sides and have ready to go so all cooks at the same time.

I often double and add to freezer … perfect for a fall evening.

Ingredients …
· 3 chicken breasts, each sliced horizontally to make a total of 9 cutlets
· 1 tsp  each salt and pepper
· ¾ C flour for dredging cutlets in
· 1 tsp garlic powder
· 3 T olive oil
· 4 T  butter, divided
· 3 C chicken broth, plus more for deglazing the pan if needed
· 1 C heavy cream
· 1 C Parmesan cheese
· 8 -12 baby bella mushrooms, sliced … I go for it and use the entire container from Costco, gently rinsed, stems out, and sliced.
· ½ C sun dried tomatoes, cut up
· 4 garlic cloves, minced – sauté in a little oil from sun dried tomatoes
· 1 T cornstarch – you will dissolve in chicken broth.
· 2 tsp tarragon leaves … I grow Mexican tarragon and dry leaves, but any tarragon will do.
· 2 tsp basil leaves

Putting it together …

1. Prep chicken breasts, slicing into 3 cutlets.

2. Mix S & P into flour … DREDGE each cutlet.

3. Heat olive oil and butter in a large skillet over medium heat. Pan-sear each dredged cutlet for about 4 minutes per side. Cook in batches. Remove from pan … it’s sauce making time.

4. In same skillet, add the remaining oil, along with 2 T of butter to the pan. Once the butter melts, add the chicken broth and HALF the mushrooms and sauté for 3-4 minutes, then add ½ C of chicken broth and continue cooking until the mushrooms are soft. At the end, you will add the rest of the mushrooms.

5. Sauté garlic in oil from sun-dried tomatoes. Set aside.

6. Next, add the remaining tablespoon of butter, along with the garlic and thyme and sauté for 1 minute. Meanwhile, whisk the Combine chicken broth, creme and cornstarch together in a medium bowl or extra-large measuring cup—I have a four cup one.

7. Reduce the heat to medium-low, then pour the chicken broth mixture into the skillet and parmesan cheese and bring the sauce to a low simmer.

8. Add chicken back into the skillet. Add garlic, sun dried tomatoes, tarragon, and basil. Add rest of mushrooms. Simmer until the sauce thickens and reduces slightly, 3-5 minutes.

Serve with rice, noodles, or mashed potatoes—all will love the sauce.

Dr. Judith Briles started writing notes to her classmates in first grade … and got into “disruptive trouble” from her teachers. She’s now the author of 48 books and counting, still being a disrupter. Her books have won over 55 book awards and been Amazon bestsellers. You can follow her professional side at www.TheBookShepherd.com where she works with writers to become published authors. Listen in to her weekly podcast: AuthorU: Your Guide to Book Publishing at https://bit.ly/AuthorUPodcast

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