Ingredients

	1/4 tsp Allspice Get the whole peppercorns for fabulous aroma
	300 g Chicken Breast Meat only, farm-raised chicken is preferable if you want your poultry more juicy and fresh
	150 g Mushrooms White baby mushrooms will impress you with their texture if you find them
	2 tbsp Olive Oil The pomace oil is completely okay for frying, but you may go extra virgin as well
	2 tbsp Soy Sauce If the amount of sodium is principal for you, get the light one
	1 tsp Tarragon Use this dried herb ground

Nutritional information

514 g

Serving Size

622

Calories

31 g

Total Fat

174 mg

Cholesterol

2253 mg

Sodium

1347 mg

Potassium

9 g

Total Carbohydrates

2 g

Dietary Fiber

75 g

Protein

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Thin Chicken Cutlet with Mushrooms

Name: Thin Chicken Cutlet with Mushrooms
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 Servings
Ingredients: Allspice: 1/4 tsp; Chicken Breast: 300 g; Mushrooms: 150 g; Olive Oil: 2 tbsp; Soy Sauce: 2 tbsp; Tarragon: 1 tsp

Features:

Cuisine:

European

Seasoning chicken breasts with more spices and serving with mushrooms may become your favorite!

10 min
Serves 1
Medium

Ingredients

1/4 tsp Allspice
Get the whole peppercorns for fabulous aroma
300 g Chicken Breast
Meat only, farm-raised chicken is preferable if you want your poultry more juicy and fresh
150 g Mushrooms
White baby mushrooms will impress you with their texture if you find them
2 tbsp Olive Oil
The pomace oil is completely okay for frying, but you may go extra virgin as well
2 tbsp Soy Sauce
If the amount of sodium is principal for you, get the light one
1 tsp Tarragon
Use this dried herb ground

Directions

Chicken breasts provide the endless list of probable recipes, while remaining one of the most popular and affordable sources of protein. Get more aroma with tarragon, allspice and soy sauce instead of plain salt. Fried mushrooms make this thin chicken cutlet a definitely filling dish.

Steps

1 Done	Get everything ready, chicken breast and mushrooms washed, oil and soy sauce measured and spices close at hand. If the breast has any bones, remove them for this dish.
2 Done	Use the mortar and get your coarse grind for the allspice. It will surely have more aroma than any bought powders.
3 Done	Cut the chicken breast with an extremely sharp knife in order to split it and get the larger surface. Be careful with your movements to achieve the right cuts.
4 Done	Grab the meat mallet and gently beat your chicken breast to make it even more tender. Handle this process carefully, otherwise you might tear the fibers.
5 Done	Sprinkle the half of ground allspice over your chicken cutlet.
6 Done	Let the pomace oil heat up before placing the breast with the seasoned side down.
7 Done	Add the second part of allspice to the chicken cutlet.
8 Done	Quickly slice your mushrooms, as the chicken breast cannot tolerate any hesitation when it's fried.
9 Done	After you finish with mushrooms, turn the cutlet. Be attentive, as any oil sizzles when the chicken is flipped over.
10 Done	Immediately transfer the cut mushrooms.
11 Done	Once the mushrooms get light gold, sprinkle evenly all the measured tarragon.
12 Done	Also evenly distribute the soy sauce over the chicken breast and mushrooms when pouring it.
13 Done	Just another minute and this thin chicken cutlet is yours. Serve it with some greens and sun-dried tomatoes for more flavors to enjoy.