Chicken Cutlets with Asparagus and Mushrooms
 
 
Serves: 4 servings
Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter, divided
  • 11⁄2 pounds boneless skinless chicken cutlets
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 tablespoon whole-grain mustard
  • 1⁄2 cup dry white wine
  • 1⁄2 cup chicken broth
  • 1⁄4 cup chopped fresh parsley
  • 1 (8-ounce) package fresh baby portobello mushrooms, sliced
  • 1 pound fresh asparagus, trimmed
Instructions
  1. Preheat oven to 200°. In a medium bowl, whisk together flour, salt, and pepper. In a 12-inch cast-iron skillet, heat oil and 2 tablespoons butter over medium-high heat. Once butter melts, dredge chicken in flour mixture, shaking off excess. Add floured chicken to pan, and cook until golden brown and cooked through, 4 to 6 minutes per side. Transfer chicken to a baking sheet, and place in preheated oven.
  2. Add garlic, shallot, and mustard to pan, stirring to combine. Add wine and broth; cook until sauce is reduced and slightly thickened, 5 to 6 minutes. Stir in parsley; transfer to a small bowl.
  3. Return skillet to medium-high heat, and add remaining 4 tablespoons butter and 5 tablespoons reserved sauce. Add mushrooms; cook, stirring occasionally until tender, 6 to 8 minutes. Add asparagus, and cook until crisp- tender, 1 to 2 minutes.
  4. Return chicken to skillet. Drizzle servings with remaining pan sauce.
Recipe by Southern Cast Iron at https://southerncastiron.com/chicken-cutlets-asparagus-mushrooms/