Chicken Cutlets with Creamy Mushroom & Sun Dried Tomato Sauce

Drescription

This delectable dinner features tender chicken cutlets smothered in a rich and creamy sauce infused with savory mushrooms and tangy sun-dried tomatoes. You can achieve crispy baked chicken in the oven, as we do here, with a light coating of cooking spray—make sure all the breading is coated. We love chicken cutlets for how quickly they cook, but feel free to swap them out for chicken thighs or even pork loin. Just be sure to pound them thin with a meat mallet or small saucepan so they cook all the way through.

Ingredients

• 3/4 cup whole-wheat panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 1/4 teaspoons italian seasoning, divided
• 1 large egg, beaten
• 4 (4-ounce) chicken cutlets
• 1/2 teaspoon ground pepper, divided
• 1/4 teaspoon salt plus 1/8 teaspoon, divided
• cooking spray
• 2 tablespoons oil from sun-dried tomato jar
• 3/4 cup chopped drained sun-dried tomatoes in oil
• 1 (8 ounce) package sliced cremini mushrooms
• 1 medium shallot, finely chopped
• 1 tablespoon minced garlic
• 1 tablespoon no-salt-added tomato paste
• 1/2 cup water, divided
• 2 tablespoons lemon zest (from 2 medium lemons)
• 1/2 cup half-and-half
• 1/2 cup finely grated parmesan cheese
• 1 tablespoon thinly sliced fresh basil

Directions

1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Whisk panko, flour and 1 teaspoon Italian seasoning together in a shallow dish. Place egg in a separate shallow dish.
2. Sprinkle chicken evenly on both sides with 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and 1/4 teaspoon salt. Dip the cutlets in the egg, 1 at a time, letting excess drip off. Dredge the cutlets in the panko mixture, pressing firmly to adhere. Transfer to the prepared baking sheet; generously coat with cooking spray.
3. Bake for 10 minutes, then flip the cutlets and coat again with cooking spray. Continue baking until golden brown on both sides and an instant-read thermometer inserted in the thickest portion registers 165°F, about 8 to 10 minutes more.
4. While cutlets bake, heat sun-dried tomato oil in a large skillet over medium-high heat until shimmering. Add mushrooms; cook, stirring occasionally, until golden brown, 6 to 8 minutes. Stir in shallot, garlic, tomato paste and the remaining 1/4 teaspoon each Italian seasoning and pepper and 1/8 teaspoon salt. Cook, stirring often, until the mixture is fragrant and the shallot is translucent, 3 to 4 minutes. Stir in sun-dried tomatoes, 1/4 cup water and lemon zest, scraping the bottom of the pan to loosen browned bits.
5. Reduce heat to medium. Add half-and-half and the remaining 1/4 cup water; simmer until the sauce is slightly thickened and coats the back of a spoon, 2 to 3 minutes. Turn off heat; stir in Parmesan until well combined. Transfer the cutlets to a platter and spoon the sauce over the top. Top with basil.