Pozharsky Cutlets With Mushroom Saucve Recipes

CHICKEN CUTLETS WITH MUSHROOM SAUCE

Chicken Cutlets with Mushroom Sauce image

For a quick hearty entree, make these no-fuss poultry cutlets from Judy Grebetz of Racine, Wisconsin. The boneless chicken breasts brown on the stovetop in no tine.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon salt
1/2 teaspoon pepper, divided
2 teaspoons butter
2 tablespoons chopped green onion
2 garlic cloves, minced
2 cups sliced fresh mushrooms
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 teaspoons cornstarch
1/4 cup red wine or additional reduced-sodium chicken broth
2 to 3 drops browning sauce, optional

Steps:

Pound chicken to 1/4-in. thickness. Sprinkle both sides with salt and 1/4 teaspoon pepper. In a large nonstick skillet, cook chicken for 4-5 minutes on each side or until juices run clear., Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat until mushrooms are tender., In a small bowl, combine the cornstarch and wine or additional broth until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve sauce over chicken.

Nutrition Facts :

POZHARSKY CUTLETS WITH MUSHROOM SAUCVE

POZHARSKY CUTLETS WITH MUSHROOM SAUCVE image

Categories Poultry Fry

Yield 8 Servings

Number Of Ingredients 15

Ingredients

1/2 cup dried porcini mushrooms (about 1 oz.)
4 slices stale white bread, crusts discarded,
torn into small pieces
1 1/2 cups heavy cream
8 tbsp. butter
2 lbs. boneless skinless chicken breasts,
cut into large cubes
2 eggs, separated
1 pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper,
to taste
5 tbsp. canola oil
1 small yellow onion, finely chopped
2 tsp. flour
3 c

Steps:

ps fresh bread crumbs 1. Pour 2 cups boiling water over the mushrooms and let steep for 20 minutes. Drain the mushrooms and reserve the liquid. Roughly chop the mushrooms. 2. Put the bread into a small bowl, add 1 cup of the cream, and let soak for 15 minutes; drain and discard cream. Cut half the butter into 16 small chunks and set aside. 3. Grind the chicken in a food processor until smooth, about 30 seconds. Add soaked bread, egg yolks, and nutmeg and season with salt and pepper. Pulse mixture until well combined, about 1 minute. Transfer chicken mixture to a bowl; set aside. 4. In a bowl, whip the egg whites with a whisk until foamy; fold into the chicken mixture with a rubber spatula. Divide the chicken into 16 even portions (about 1/3 cup each) and form each into an oval cutlet. Tuck a reserved chunk of butter into the center of each cutlet. With your hands, shape the cutlets into 3 1/2"-long patties that are 1/2" thick, making sure no butter is exposed. Place finished patties on a parchment paper-lined sheet pan and refrigerate. 5. Heat 2 tbsp. of the oil in a 10" skillet over medium-high heat. Add the onions and cook until soft and transparent, about 5 minutes. Add the chopped mushrooms and cook, stirring occasionally, until browned, about 3 minutes. Sprinkle in the flour and mix well. Pour in the reserved mushroom liquid, leaving any sediment behind, and the remaining cream. Bring to a simmer and cook until thickened, about 10 minutes. Turn off heat and season with salt and pepper. Keep mushroom sauce warm. 6. Remove cutlets from refrigerator and coat them in the bread crumbs, pressing them to make them adhere. In a 12" skillet, heat the remaining butter and oil over medium heat until it sizzles. Working in batches, fry the cutlets, turning once, until golden brown, 4-5 minutes per side. Transfer to a paper towel-lined plate. Serve the cutlets with the mushroom sauce o

POZHARSKY CUTLETS WITH MUSHROOM SAUCE

POZHARSKY CUTLETS WITH MUSHROOM SAUCE image

Number Of Ingredients 12

Ingredients

1/2 cup dried porcini mushrooms (about 1 oz.)
4 slices stale white bread, crusts discarded, torn into small pieces
1 1/2 cups heavy cream
8 tbsp. butter
2 lbs. boneless skinless chicken breasts, cut into large cubes
2 eggs, separated
1 pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
5 tbsp. canola oil
1 small yellow onion, finely chopped
2 tsp. flour
3 cups fresh bread crumbs

Steps:

1. Pour 2 cups boiling water over the mushrooms and let steep for 20 minutes. Drain the mushrooms and reserve the liquid. Roughly chop the mushrooms. 2. Put the bread into a small bowl, add 1 cup of the cream, and let soak for 15 minutes; drain and discard cream. Cut half the butter into 16 small chunks and set aside. 3. Grind the chicken in a food processor until smooth, about 30 seconds. Add soaked bread, egg yolks, and nutmeg and season with salt and pepper. Pulse mixture until well combined, about 1 minute. Transfer chicken mixture to a bowl; set aside. 4. In a bowl, whip the egg whites with a whisk until foamy; fold into the chicken mixture with a rubber spatula. Divide the chicken into 16 even portions (about 1/3 cup each) and form each into an oval cutlet. Tuck a reserved chunk of butter into the center of each cutlet. With your hands, shape the cutlets into 3 1/2"-long patties that are 1/2" thick, making sure no butter is exposed. Place finished patties on a parchment paper-lined sheet pan and refrigerate. 5. Heat 2 tbsp, of the oil in a 10" skillet over medium-high heat. Add the onions and cook until soft and transparent, about 5 minutes. Add the chopped mushrooms and cook, stirring occasionally, until browned, about 3 minutes. Sprinkle in the flour and mix well. Pour in the reserved mushrooms liquid, leaving any sediment behind, and the remaining cream. Bring to a simmer and cook until thickened, about 10 minutes. Turn off heat and season with salt and pepper. Keep mushroom sauce warm. 6. Remove cutlets from refrigerator and coat them in the bread crumbs, pressing them to make them adhere. In a 12" skillet, heat the remaining butter and oil over medium heat until it sizzles. Working in batches, fry the cutlets, turning once, until golden brown, 4-5 minutes per side. Transfer to a paper towel-lined plate. Serve the cutlets with the mushroom sauce over the top.

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