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Chicken Cutlets with Asparagus and Mushrooms
TASTE OF THE SOUTH MAGAZINE14Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup all purpose flour
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 2 Tbsp. olive oil
- 6 Tbsp. unsalted butter (divided)
- 5 1/2 lb. chicken cutlets (boneless skinless)
- 2 cloves garlic (minced)
- 2 shallots (minced)
- 1 Tbsp. whole grain mustard
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh parsley (chopped)
- 8 oz. baby portobello mushrooms (fresh, sliced)
- 1 lb. fresh asparagus (trimmed)
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