- 1 tbsp olive oil
- 570g chicken cutlets with ¼ tsp salt and ⅛ tsp pepper
- 280g sliced mushrooms
- 1 finely chopped shallot
- ½ cup white wine
- ½ cup chicken stock and juices
- 2 tbsp butter
- chopped parsley
Recipe DirectionsIn a 30cm frying pan, heat 1 tbsp olive oil on a medium-high heat. Sprinkle 570g chicken cutlets with ¼ tsp salt and ⅛ tsp pepper. Cook for 6 minutes or until cooked through, turning once; transfer to a plate and cover. Add 280g sliced mushrooms and 1 finely chopped shallot to the frying pan. Cook for 3 minutes. Add ½ cup white wine; cook for 2 minutes. Stir in ½ cup chicken stock and juices on the plate; cook to reduce by half. Turn off heat, stir in 2 tbsp butter, then chopped parsley. Optional: serve on soft polenta with sautéed Tenderstem broccoli.
EACH SERVING: About 1 130kJ, 32g protein, 6g carbohydrate, 13g fat (5g saturated), 1g fibre, 570mg sodium.
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