Mar 10, 2010
Three stars as written since it is clearly lacking in much seasoning, however, with a little tweaking this is easily a five star dish. I sauteed the mushrooms and onion first (I used shallots and added a couple shots of Worcestershire sauce) then removed that from the pan and set it aside while I cooked the chicken (I used turkey cutlets) which I had dredged in flour before sauteeing. Once nicely browned I removed the meat and deglazed the pan with all those wonderful browned bits with chicken broth and white wine. I let that reduce to about half its volume, then swirled in a few pats of butter. I served the cutlets over fresh sauteed spinach, topped them with the mushroom/shallot mixture, then poured that luscious sauce over it all. Loved it.
—naples34102
