Cheesy Portobello Chicken Cutlets (Printable Recipe)
Chicken with mushrooms, broccoli and Gruyère makes a fast yet comforting meal.
# Ingredients You'll Need:
→ Main
01 -
2 tablespoons extra-virgin olive oil, divided
02 -
4 chicken cutlets (about 1 pound)
03 -
1/2 teaspoon salt, divided
04 -
1/2 teaspoon ground black pepper, divided
05 -
1 large head broccoli, cut into 2 to 3 inch spears
06 -
1/4 cup water
07 -
1 cup sliced onion
08 -
1 large portobello mushroom cap, stem and gills removed, sliced
09 -
2 tablespoons balsamic vinegar
10 -
2 tablespoons Worcestershire sauce
11 -
1 teaspoon Dijon mustard
12 -
2 tablespoons chopped fresh thyme, plus more for garnish
13 -
4 ounces sliced Gruyère cheese
14 -
Chopped fresh parsley for garnish
# Steps to Follow:
01 -
Heat 1 tablespoon oil in a broiler-safe skillet over medium-high heat. Season chicken with 1/4 teaspoon each salt and pepper. Cook, flipping once, until golden and internal temperature reaches 165°F, about 6 minutes. Transfer to a plate.
02 -
Reduce heat to medium. Add 2 teaspoons oil and broccoli to the skillet. Cook, stirring occasionally, until browned, about 5 minutes. Add water, cover, and cook until tender, about 5 minutes more. Transfer broccoli to the plate with the chicken.
03 -
Add remaining 1 teaspoon oil, onion, and mushroom to the skillet. Cook, stirring occasionally, until lightly browned, 5 to 8 minutes.
04 -
Stir in balsamic vinegar, Worcestershire sauce, Dijon mustard, thyme, remaining salt and pepper, and any chicken juices. Cook for 1 minute, scraping up browned bits.
05 -
Preheat broiler to high with rack in upper third of oven. Return chicken to skillet and top with mushroom mixture. Arrange broccoli around chicken. Top with cheese. Broil until cheese is golden, 1 to 2 minutes.
06 -
Garnish with parsley and additional thyme if desired. Serve immediately.
# Extra Tips:
01 -
If Gruyère is unavailable, substitute with Jarlsberg or Emmentaler cheese.