Easy Chicken Cutlets with Pan Sauce
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Cook time: 
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Serves: 4-6
A deliciously easy one-pan dinner! Chicken cutlets are lightly floured, browned, and then covered in a rich pan sauce made with beer, onions, and mushrooms.
  • 4-6 thinly sliced chicken cutlets
  • salt and pepper
  • ¼ cup flour
  • 3 tablespoons olive oil
  • 1 medium sweet onion, halved and thinly sliced
  • 8 ounces button mushrooms, cleaned and sliced
  • ⅓ cup beer (I went with a darker amber here)
  • 1 cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • fresh sage to garnish
  1. Sprinkle the chicken with the salt and pepper. Dredge the pieces in the flour to coat, shaking off any excess.
  2. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the chicken pieces and brown for a few minutes on each side (2-4, depending on the thickness of your chicken). You want to reach an internal temperature of 165°F.
  3. Remove the chicken to a plate and set aside. Add the remaining 1 tablespoon oil to the skillet.
  4. Add the onions and mushrooms and cook for about 5 minutes, until they are caramelly and soft. If your pan seems dry you can go ahead and add a splash of the beer to cook the vegetables.
  5. When the vegetables are soft, pour in the beer. Cook for 1-2 minutes. Stir together the broth and cornstarch and then pour that into the pan. Reduce the heat to medium.
  6. Stir the sauce until it starts to thicken. Add the chicken back to the pan and let it cook for another minute or two to soak up the sauce.
  7. Garnish with the fresh sage and serve.
If you don't have beer, this is also delicious with wine OR bourbon! You may need to use a little more broth with the bourbon though because it evaporates in the hot skillet a little more quickly.
I like to hit the finished dish with a little sea salt. Yum!
Recipe by Sugar Dish Me at https://www.sugardishme.com/easy-chicken-cutlets-pan-sauce/