- 10 minutes
- 20 minutes
Brown ale really compliments the mushroom sauce in this quick, perfect-for-the-weeknight dinner.
- Season flour with salt and pepper. Coat cutlets with seasoned flour and shake to remove excess. Heat large skillet over medium-high heat. Add olive oil, then add cutlets to the skillet and cook for about 2 minutes on each side or until cooked through (165 degrees).
- Remove cutlets from the skillet and set aside. Add minced shallot to pan and saute for 1 min. Add mushrooms and cook until soft. Season to taste with salt and black pepper. Remove skillet from heat and pour in brown ale. Use spoon to remove brown bits from bottom of skillet and add chicken broth.
- Reduce sauce to desired thickness. Remove from heat, add unsalted butter and balsamic vinegar. Season to taste. Spoon mushrooms and sauce over the chicken cutlets and sprinkle with minced parsley. Serve immediately.