Chicken Cutlets with Mushrooms and Beurre Blanc

Chicken Cutlets with Mushrooms and Beurre Blanc

8 ounces mushrooms, wiped clean, trimmed and sliced
1 tablespoon unsalted butter
1 1/2 pounds boneless skinless chicken breasts, each cut in half
1/2 cup flour
clarified butter
oil
salt and pepper to taste
8 ounces linguine, cooked and drained
Beurre Blanc Sauce, recipe follows

Preheat oven to warm. Place a wire cookie rack over a baking sheet and set aside.

Heat a large nonstick skillet over medium heat; melt the 1 tablespoon butter then add the mushrooms and cook till browned and tender. Season lightly with salt and remove from pan to a bowl; cover and set aside.

Place each chicken piece between two layers of plastic wrap and pound to 1/4-inch thickness. Season chicken pieces lightly with salt. Dredge in flour and shake off excess flour.

Wipe out skillet with a paper towel and return to heat. Add about half a tablespoon each of clarified butter and oil. When hot, cook chicken pieces in batches, 2 to 3 minutes per side until browned. Move cooked chicken to the wire rack and place in the oven to keep warm. Continue cooking chicken until all pieces are cooked and browned, adding more butter and oil as needed.

Divide cooked linguine onto 4 warmed plates. Place cooked chicken pieces on top of linguine and top with mushrooms. Drizzle the beurre blanc sauce over chicken and mushrooms.

Serve immediately.

Beurre Blanc Sauce:

1 large or two small shallots, finely chopped
1 cup dry white wine (such as Pinot Grigio)
2 ounces fresh lemon juice
1 tablespoon heavy cream
1 1/2 sticks unsalted butter, cut into cubes
salt and white pepper, to taste

Combine the shallots, wine, and lemon juice in a small stainless steel saucepan over high heat and reduce to 2 tablespoon (this will take about 10 minutes).

Add the cream to the pan and once the liquid bubbles, immediately reduce heat to low. Add the butter, one cube at a time, whisking constantly, removing the pan off and onto the heat. Continue whisking butter into the reduction until the mixture is thickened and smooth.

Season with salt and white pepper. Serve over chicken or fish.