Chicken Cutlets with Mushrooms and Peas

Recipe Swap

 By Sharon Feldman

 Serves: 4


  • 1 pound skinless, thin-sliced chicken cutlets
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1- 8 ounce package Portobello mushrooms, sliced thin
  • 4-5 cloves garlic, minced
  • 1/3 cup chicken broth
  • 1 cup frozen peas


Salt and pepper the cutlets. In a large dish, add flour and coat the chicken.

In a 12-inch nonstick skillet, heat the oil and add the cutlets. Cook on medium high heat, 3-5 minutes per side, until browned. Remove to a plate.

Add the mushrooms and garlic and cook approximately 3-4 minutes, stirring often. Sprinkle remaining flour from the dish. Cook about 30 seconds.

Stir in the broth and deglaze, scraping up any browned bits. Add the peas. Add the chicken back and reduce heat to medium. Cover the skillet and cook 3-5 minutes until chicken is cooked through and peas are done.

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