Chicken cutlets with mushrooms and herbs


  • 6 chicken cutlets
  • 2 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 8 oz mushrooms, sliced
  • 1 teaspoon rosemary, minced
  • 1 teaspoon thyme, minced
  • 2 teaspoons parsley, minced
  • 3/4 cup chicken stock
  • 1 teaspoon lemon juice
  • 1 cup wild rice



  1. Cook wild rice according to instruction; set aside.
  2. Season the chicken with salt and pepper. Dust with flour; set aside.
  3. Heat oil in a large skillet over medium heat. Add the chicken; brown on both sides. Remove from heat.
  4. Add a little more oil (1 teaspoon) to the skilled and add the mushrooms. Sauté for 5 minutes.
  5. Add chicken stock and herbs. Bring a simmer and add the chicken back to the skillet. Cook for 5 minutes; add the lemon juice.
  6. 6. Serve with wild rice.


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