YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Chicken Cutlets with Savory Mushroom Gravy
Enjoy tender, crispy chicken cutlets dusted in almond flour and perfectly seared, topped with a rich and savory mushroom gravy infused with shallot, garlic, and aromatic thyme. This dish delivers delightful texture contrasts and a burst of umami flavor, making it an ideal balanced meal.
INGREDIENTS
4 oz Chicken Breast (Cutlet)
1/4 cup Almond Flour
1 tsp Olive Oil (for searing)
1/2 cup Sliced Mushrooms
1 Shallot
1 Garlic Clove
1/4 cup Low-Sodium Chicken Broth
1 tsp Olive Oil (for gravy)
1/2 tsp Dried Thyme
Salt and Black Pepper to taste
PREPARATION
Pat the chicken cutlets dry and season both sides with salt and pepper.
Place the almond flour in a shallow dish and lightly dredge each chicken cutlet to coat evenly.
Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken cutlets and sear for about 3-4 minutes per side until golden and crispy. Remove the chicken from the pan and set aside.
In the same skillet, add an additional 1 tsp olive oil. Sauté the chopped shallot and minced garlic until fragrant and soft, about 1-2 minutes.
Add the sliced mushrooms to the pan and cook until they start to release their moisture, about 3 minutes.
Pour in the low-sodium chicken broth and sprinkle in the dried thyme. Stir and allow the mixture to simmer for 2-3 minutes until the gravy slightly thickens.
Return the chicken cutlets to the pan to warm through and coat with the mushroom gravy.
Serve the crispy chicken cutlets topped with the savory mushroom gravy. Enjoy immediately!