Continental
More Iftar Recipes
Servings: 4
INGREDIENTS
- 4 boneless (4 ounce), skinless chicken breast cutlets
- 1/3 cup whole wheat flour
- 1 1/2 tablespoons extra virgin olive oil
- 3/4 cup chicken broth
- 1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced
- 1 pinch Kosher salt and freshly ground black pepper
- 1/2 tsp finely chopped rosemary
- 10 ounces of baby mushrooms, sliced
- 2 tsps unsalted butter
- 1-2 tbsps chopped flat-leaf parsley
DIRECTIONS
- Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
- Put the flour on a medium plate. Heat the oil in a large non-stick skillet over medium-high heat. Dip the chicken in the flour to fully coat. Add the chicken to the skillet and fry until fully cooked and golden brown. This could be for 4 minutes per side.
- Transfer to a platter and tent with foil to keep warm.
- Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes.
- Add the mushrooms, 1/4 tsp salt and 1/2 tsp pepper and cook until the mushrooms are soft, for about 5 minutes.
- Add the remaining 1/4 cup broth and the butter. Simmer until the butter is fully melted, around 30 seconds.
- Pour the mushroom mixture and top it over the chicken.
- Sprinkle the dish with parsley and serve.