My aunt made Pechuga con Salsa de Champiñones often and it’s a dish I’ve always loved but don’t make often enough myself. I made a chicken legs with mushrooms recipe for the blog before, but this chicken recipe is different, as it uses very thin chicken cutlets. It is a very quick and easy recipe to make for a weeknight dinner.
The chicken in this dish is so wonderfully tender and the sauce so rich and flavorful, this could easily become one of your favorite simple recipes. I like to serve it over rice, but feel free to serve it over noodles, mashed potatoes or if you don’t want to eat carbs, just serve it with a side of steamed broccoli.
5 tablespoons of butter
16 ounces sliced mushrooms
2 pounds sliced (VERY thin) chicken breasts (cutlets)
1 cup of chicken broth
1 yellow onion, chopped
3 garlic cloves, chopped
3 tablespoons all-purpose flour
Salt and pepper to taste
1/2 teaspoon ground cumin
3/4 cup heavy cream
Fresh cilantro or parsley to your taste
Season the chicken cutlets with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons of the butter and add the chicken to the skillet, spreading it into an even layer. Cook for 1 minute, then cook the other side of the cutlets until golden brown. Remove to a plate and set aside.
Melt the remaining butter and add the mushrooms, garlic and onions to the skillet. Cook, stirring occasionally, until the mushrooms are soft and the onions are tender, about 5 to 7 minutes.
Sprinkle the mixture with the flour and stir, cooking for 1 to 2 minutes. Gradually stir in the chicken broth, then add the salt, pepper and cumin. Bring to a simmer and cook until slightly thickened.
Add the chicken back to the sauce, reduce the heat to low, and cook for 2 or 3 minutes, until the chicken is warmed through. Add the cream until completely combined, bring to a boil, then reduce the heat to low and cook for about 5 minutes. Sprinkle fresh cilantro and serve warm.