Sautéed Chicken Cutlets With Porcini Sauce

Ingredients

1⁄2 ounce dried porcini mushrooms, rinsed
4 (6- to 8-ounce) boneless, skinless chicken breasts, tenderloins removed, trimmed
1⁄4 cup plus 1 teaspoon all-purpose flour
Salt and pepper
2 tablespoons plus 1 teaspoon vegetable oil
1 small shallot, minced
1⁄4 cup dry vermouth
1 teaspoon tomato paste
1 teaspoon soy sauce
1⁄2 teaspoon sugar
2 tablespoons unsalted butter, cut into 2 pieces and chilled
1⁄2 teaspoon minced fresh thyme
1⁄2 teaspoon lemon juice

Instructions

Microwave chicken broth and porcini in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter, reserve liquid, and chop mushrooms into 3⁄4-inch pieces.
Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to even 1⁄4-inch thickness with meat pounder. Combine 1⁄4 cup flour, 1 teaspoon salt, and 1⁄2 teaspoon pepper in shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge in flour mixture, shaking off excess, and transfer to large plate.
Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and continue to cook until no longer pink and lightly browned on second side, about 2 minutes longer; transfer to large platter. Wipe out skillet with paper towels. Repeat with 1 tablespoon more oil and remaining 4 cutlets; transfer to plate. Tent loosely with aluminum foil and set aside while preparing sauce.
Heat remaining 1 teaspoon oil in now-empty skillet over low heat until shimmering. Add shallot and cook, stirring often, until softened, about 2 minutes. Add remaining 1 teaspoon flour and cook, stirring constantly, for 30 seconds. Slowly whisk in vermouth, scraping up any browned bits. Stir in tomato paste, soy sauce, sugar, soaked porcini, and reserved porcini soaking liquid. Bring to simmer and cook until reduced to 1 cup, 3 to 5 minutes.
Return cutlets and any accumulated juices to skillet. Bring to simmer, cover, and cook until cutlets are heated through, about 1 minute; transfer to platter. Off heat, whisk butter, 1 piece at a time, thyme, and lemon juice into sauce and season with salt and pepper to taste. Pour sauce over chicken and serve immediately.

Sautéed Chicken Cutlets With Porcini Sauce

Ingredients

Instructions

Tags

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