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Ingredients requirements Chicken Cutlets with Herbed Mushroom Sauce:

1. Require 3 thin sliced chicken breast (I use Perdue Perfect Portions individually wrapped)
2. Make ready 1/2 tsp salt
3. You need 1/2 tsp - ground black pepper
4. You need 1/4 cup flour
5. Require 2 tsp of dried thyme
6. Give 1/2 tsp for dried rosemary
7. Provide 2 tbsp of olive oil
8. Take 8 oz - sliced button mushrooms
9. Give 2 tbsp for red wine vinegar
10. Take 1 cup chicken broth
11. Get 2 of fresh sage leaves
12. Need 1 tsp of dijon mustard

Chicken Cutlets with Herbed Mushroom Sauce process:

1. Place each piece of chicken between plastic wrap and flatted to 1/4 inch thickness.
2. Sprinkle salt and pepper on both sides of chicken
3. Add flour to shallow dish and add thyme and rosemary. I grind the herbs in a coffee grinder first.
4. Dredge chicken in flour mixture and shake off excess. Chicken should be evenly but lightly coated.
5. Add olive oil to large skillet over medium-high heat. Cook cutlets 2 to 3 minutes per side until done. Set aside and keep warm.
6. Add mushrooms to pan and saute stirring up browned bits for 4-5 minutes.
7. Stir in vinegar and cook until liquid evaporates.
8. Add chicken broth and sage leaves. Boil until liquid is reduced to about 1/4 cup.
9. Remove from heat, discard sage leaves then stir in Dijon mustard.
10. Spoon mushrooms and sauce over cutlets and serve.

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