Sautéed Chicken Cutlets with Shitake Mushrooms & Leeks


Serves 2

Tip: When cooking poultry along with other ingredients, be diligent about your clean-up and protection from cross-contamination. Use separate cutting boards & utensils. Discard any ingredients (such as flour) that come into contact with the raw meat. Disinfect counters & wash hands thoroughly as you proceed with the recipe.

12 oz chicken breast, boneless & skinless
1/4 cup flour
1 Tbsp butter
1 Tbsp olive oil
1/4 tsp each sea salt & freshly ground black pepper
1/4 cup white wine or chicken broth
2 Tbsp Italian parsley leaves

1 large leek
12 oz shitake mushrooms
1 Tbsp butter
1 tsp olive oil
1/8 tsp each sea salt & freshly ground black pepper
2 Tbsp white wine

Slice large chicken breast horizontally into 2 cutlets; toss into flour in a small bag or dish & shake off extra flour so cutlets are lightly coated.
Wash, dry and chop parsley; set aside.
Wash leek thoroughly, remove tough green parts & slice about 1/2 inch pieces; set aside.
Clean shiitakes and remove tough stems with a knife; discard, then quarter or halve the remaining mushrooms; set aside.

Heat skillet to medium-high with butter and olive oil. Sauté prepared chicken cutlets for about 4 minutes per side, seasoning with S&P. Add white wine or broth and simmer until liquid is reduced to about 2 Tbsp. Move meat and any liquid to a plate and cover with foil or place in a warm (not hot) oven.

Wipe skillet with a paper towel, then add 2nd amount of butter and olive oil from ingredients list. Sauté prepared mushrooms and leeks over medium-high heat, season with S&P and stir until they are softening and turning golden. Add white wine (or water) and simmer to deglaze the pan, stirring until most of liquid evaporates.

Spoon mushrooms/leeks onto 2 plates and top with chicken cutlets. Garnish with the chopped parsley. Serve with your favorite green, red, orange or yellow vegetables to liven the plate. (In the photo, we served seared broccolini and heirloom tomatoes with a light vinaigrette.)

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