I hope everyone is off to a healthy start since the last Bronx Foodie post. Some of you may remember that last week Bronx Foodie set a new year's resolution to encourage our readers to cook half -- seriously, you can do it! -- of all meals at home. Click here for more tips on how to do that.
Now, here's an easy dinner recipe that even non-cooks can handle. Chicken cutlets with mushrooms cooked in wine is a fast recipe to cook that would also make great leftovers for lunch the next day. Pair it with a side of brown rice (just read the box for instructions) or a salad.
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Chicken with Mushrooms
4 thinly sliced chicken cutlets
1 box of mushrooms, sliced(either white or baby portobella)
2 tablespoons of unsalted butter
1/2 cup of dry white wine
Season the chicken on both sides with salt, pepper, and garlic.
Put a large pan over high heat. When it's really hot, drizzle a little oil and then add a tablespoon of butter. Put the cutlets into the pan and cook on both sides for 5-7 minutes each or until they are nice and brown on each side. Take out of pan.
In the same pan add the rest of the butter and cook the mushrooms until they just start to get tender and brown. Then add the wine and cook down by half. Toss the mushrooms on top of the chicken.
If you use thicker cutlets, make sure to insert a meat thermometer and that it reads 180 degrees or higher. If you use thin cutlets, you should be fine.