Ingredients
- 2 Chicken Breast
- 1/4 cup all-purpose flour
- Salt & Pepper to taste
- 1 Tbsp dried rosemary
- 1 Tbsp dried thyme
- 1 tsp Garlic & Herb Blend
Sauce
- 8 oz mushrooms sliced
- 1/4 cup Red Apple Balsamic Vinegar
- 1/2 cup Chicken Broth low sodium
- dash Rosemary Oil
- 1 tsp Seed Mustard
- 3 Tbsp Butter adds gloss to mushroom
- Salt and Pepper to taste
Servings:
Units:
Instructions
- Place chicken between 2 pieces of plastic wrap, with a mallet pound until 1/4" thick. in a shallow dish place the flour and herbs. Dredge the chicken cutlets through the flour mixture and place in a skillet with heated oil. Brown each cutlet until golden and no longer pink. Set aside.
- IN THE SAME skillet, add the balsamic vinegar and mushrooms to make a gravy/sauce. The sauce is wonderful on the cutlets OR on mashed potatoes.
Recipe Notes
The following are available from the Olive Twist, online and in stores:
Rosemary Oil, Fresco Garlic Blend, Red Apple Balsamic Vinegar, Best Boy Bourbon Barrel Mustard,
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