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.
Was this review helpful?
313 users found this review helpful
Three stars as written since it is clearly lacking in much seasoning, however, with a little...