Friday, January 14, 2011

Chicken Cutlets with Button Mushrooms

Another yummy meal from! We will definitely make this one again! And once again, sorry for the bad picture!

We decided to add peas to this and the peas were wonderful! We also didn't use button mushrooms because our store didn't have them this trip, but we did find a baby mushroom that was yummy. We also didn't use capers.And we used a lemon seasoning because we didn't have any lemon juice and I had used our fresh lemons the day before (oops!). But the flavoring was still good! Here is the recipe:

  • 1½ lbs Chicken cutlets (about 6)
  • ¼ t sea salt
  • ¼ t pepper
  • 4 tbsp fresh lemon juice, divided
  • 2 t olive oil
  • 1 c fresh button mushrooms, sliced
  • 2 tbsp Italian Parsley
  • 2 t whole capers
  • Lemon Slices for garnish (optional)

Season chicken with salt and pepper and drizzle with 2 T lemon juice. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2 to 3 minutes per side or until golden brown and until mushrooms are softened. Add remaining 2 T lemon juice, parsley and capers and cook for 2 more minutes. Garnish with lemon slices before serving if desired.

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