This post may contain affiliate links.

This is one of those dishes that take a while to cook, but once it's done...oh boy, watch out! I may make this for the next guy I seriously date, because it's really that good! I may actually impress someone with this dish. Ha! Let's see if anyone makes it far enough to enjoy the delights of my kitchen! This Chicken Breast Cutlets with a Creamy Mushroom & Sage Sauce Recipe is hearty, delicious, and like many casserole-style dishes, it holds up really well as leftovers, so you'll want to make plenty!

I LOVE mushrooms, but of course, you can omit them if that really isn't your thing. But I do strongly encourage you not to omit or substitute any of the other ingredients, as the flavor profile will change quite a bit!

Chicken Breast Cutlets with a Creamy Mushroom & Sage Sauce Recipe

Ingredients

2 chicken breasts, sliced in half, horizontally (see note)
2 ½ cups low-sodium chicken broth
16-ounces button mushrooms, sliced
1 large onion, sliced
1 garlic clove, crushed
5 tablespoons flour
¼ cup half and half
4 tablespoons olive oil
2 tablespoons unsalted butter
½ teaspoon salt
½ teaspoons pepper
6 fresh sage leaves, extra for garnish, if desired
Freshly grated Parmesan for garnish, if desired

Directions

Pound your chicken pieces out so they're an even thickness. Sprinkle ¼ teaspoon of both salt and pepper on each side. Reserve one tablespoon of the flour and set aside. With the remaining 4 tablespoons, lightly dust both sides of the chicken, shaking off the excess.

Over medium-high heat, add the olive oil to a large skillet and let heat up.

When the oil is hot, lay the chicken in the pan and don't move it for about a minute. You should hear it sizzling. You're not cooking it through at this point but just getting good color on both sides. After 2 minutes, or until the chicken in golden brown, turn it over and brown the other side for appx. 2 minutes.

Remove chicken from the pan, turn the heat down to medium, and add the mushrooms and onions. Cook for 4-5 minutes or until tender and the mushrooms have released some of their juices. Add the garlic and sprinkle 1 tablespoon of flour in the pan. Stir to evenly combine and cook for about 2 minutes.

Add the chicken back to the pan followed by the chicken broth. Stir and bring to a simmer. Turn the heat down to medium, cover and let it gently simmer for 15 minutes. Uncover and let it cook for another 10 minutes.

Turn the heat down to low and add the butter, half and half and sage. Stir to work everything in and let it heat through for about 5 minutes.

Arrange the chicken onto a platter and spoon the sauce over and around it.

Garnish with extra sage and Parmesan cheese, if desired.

Serve over rice, egg noodles or mashed potatoes!

Notes:

To slice the chicken breasts:

Place your hand across the top, press down firmly but not so hard you can't get the knife through. Bend down so you can watch where you cut, then horizontally slice the breast in half, letting the knife do the work. If you've got a good, shard knife, it should easily slice through the chicken this way.

To print this Chicken Breast Cutlets with a Creamy Mushroom & Sage Sauce Recipe, click here!

Chicken Breast Cutlets with a Creamy Mushroom & Sage Sauce Recipe

Author Jennifer

Ingredients

2 chicken breasts sliced in half, horizontally (see note)
2 ½ cups low-sodium chicken broth
16- ounces button mushrooms sliced
1 large onion sliced
1 garlic clove crushed
5 tablespoons flour
¼ cup half and half
4 tablespoons olive oil
2 tablespoons unsalted butter
½ teaspoon salt
½ teaspoons pepper
6 fresh sage leaves extra for garnish, if desired
Freshly grated Parmesan for garnish if desired

Instructions

Pound your chicken pieces out so they're an even thickness.
Sprinkle ¼ teaspoon of both salt and pepper on each side.
Reserve one tablespoon of the flour and set aside. With the remaining 4 tablespoons, lightly dust both sides of the chicken, shaking off the excess.
Over medium-high heat, add the olive oil to a large skillet and let heat up.
When the oil is hot, lay the chicken in the pan and don't move it for about a minute. You should hear it sizzling. You're not cooking it through at this point but just getting good color on both sides.
After 2 minutes, or until the chicken in golden brown, turn it over and brown the other side for appx. 2 minutes.
Remove chicken from the pan, turn the heat down to medium, and add the mushrooms and onions. Cook for 4-5 minutes or until tender and the mushrooms have released some of their juices.
Add the garlic and sprinkle 1 tablespoon of flour in the pan. Stir to evenly combine and cook for about 2 minutes.
Add the chicken back to the pan followed by the chicken broth. Stir and bring to a simmer. Turn the heat down to medium, cover and let it gently simmer for 15 minutes. Uncover and let it cook for another 10 minutes.
Turn the heat down to low and add the butter, half and half and sage. Stir to work everything in and let it heat through for about 5 minutes.
Arrange the chicken onto a platter and spoon the sauce over and around it.
Garnish with extra sage and Parmesan cheese, if desired.
Serve over rice, egg noodles or mashed potatoes!
Notes:
To slice the chicken breasts:
Place your hand across the top
Press down firmly but not so hard you can't get the knife through
Bend down so you can watch where you cut
Horizontally slice the breast in half, letting the knife do the work. If you've got a good, shard knife, it should easily slice through the chicken this way.