Ingredients
Check off ingredients as you go
For 4 servings
- 600g (1.3 lbs) chicken cutlets (or turkey)
- 2 tbsp neutral oil
- 1 onion (or 1 large shallot)
- 1 garlic clove
- 800g (1.75 lbs) mushrooms, sliced
- 400ml (1⅔ cups) plant-based cream (soy, rice…)
- 1 heaping tsp mustard (optional)
- ½ glass dry white wine or cider
- 1 tsp cornstarch diluted in 100ml (scant ½ cup) water
- Salt, pepper
Preparing the Creamy Chicken Cutlets with Mushrooms
Slice the mushrooms and finely chop the onion. Lightly coat the cutlets in cornstarch (or flour) and set aside on a plate.
In a large skillet, heat the neutral oil and quickly sear the cutlets on both sides (4-5 minutes until golden), then set aside.
In the same skillet, sauté the shallot and garlic until lightly colored, then add the mushrooms. Keep the heat fairly high so they release their water. Season with salt. When they start to soften, deglaze with the white wine (or cider) and stir in the mustard. Pour in the plant-based cream and the half glass of water, then return the cutlets to the pan. Let simmer for 3-4 minutes until the sauce heats through and thickens. Season with salt and pepper, and sprinkle with parsley.
Serve with vegetables, steamed potatoes, long pasta, or rice.
Variations
- Add a handful of fresh spinach at the same time as the cream. If using frozen spinach, sauté it separately first so it doesn’t release water into the sauce.
- Add 1 minced garlic clove along with the onion.