These easy Chicken Cutlets with Rosemary-Dijon Gravy skillet meal pairs well with roasted potatoes or a side salad.
Chicken Cutlets with Rosemary-Dijon Gravy
Makes 4 to 6 servings
- 1½ pounds boneless skinless chicken breasts (about 3)
- ½ cup all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ cup canola oil
- 2 shallots, sliced
- 1 cup chicken broth
- 8 ounces asparagus, trimmed and cut into 1-inch pieces
- ¼ cup heavy whipping cream
- 2 tablespoons whole-grain Dijon mustard
- 1 tablespoon chopped fresh rosemary
- Garlic-Roasted Potatoes and Peppers (recipe follows)
- Cut each chicken breast in half lengthwise to create 6 cutlets. In a shallow dish, stir together flour, salt, pepper, and garlic powder. Dredge chicken cutlets in flour mixture, shaking off excess; reserve flour mixture.
- In a large skillet, heat oil over medium heat. Add chicken cutlets, in batches, and cook until browned, about 3 minutes per side. Transfer to a paper towel-lined plate, and keep warm.
- To skillet, add shallots, and cook until browned, about 2 minutes. Add 2 tablespoons remaining flour mixture to pan; whisk until combined. Add broth and asparagus; cook until sauce is thickened, about 4 minutes. Add cream, Dijon, and rosemary; stir to combine. Return chicken to pan, and cook until heated through. Serve with Garlic-Roasted Potatoes and Peppers.
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