Chicken Cutlets with Rosemary-Dijon Gravy
 
Makes 4 to 6 servings
Ingredients
  • 1½ pounds boneless skinless chicken breasts (about 3)
  • ½ cup all-purpose flour
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ cup canola oil
  • 2 shallots, sliced
  • 1 cup chicken broth
  • 8 ounces asparagus, trimmed and cut into 1-inch pieces
  • ¼ cup heavy whipping cream
  • 2 tablespoons whole-grain Dijon mustard
  • 1 tablespoon chopped fresh rosemary
  • Garlic-Roasted Potatoes and Peppers (recipe follows)
Instructions
  1. Cut each chicken breast in half lengthwise to create 6 cutlets. In a shallow dish, stir together flour, salt, pepper, and garlic powder. Dredge chicken cutlets in flour mixture, shaking off excess; reserve flour mixture.
  2. In a large skillet, heat oil over medium heat. Add chicken cutlets, in batches, and cook until browned, about 3 minutes per side. Transfer to a paper towel-lined plate, and keep warm.
  3. To skillet, add shallots, and cook until browned, about 2 minutes. Add 2 tablespoons remaining flour mixture to pan; whisk until combined. Add broth and asparagus; cook until sauce is thickened, about 4 minutes. Add cream, Dijon, and rosemary; stir to combine. Return chicken to pan, and cook until heated through. Serve with Garlic-Roasted Potatoes and Peppers.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chicken-cutlets-rosemary-dijon-gravy-recipe/