Chicken Cutlets with Herbed Mushroom Sauce
"Cleanup is easy with this one pan dinner (you'll make the sauce in the same pan you used to cook the cutlets). Serve the dish over mashed potatoes or with a loaf of crusty bread to sop up the earthy sauce. To cut costs, purchase fresh herbs labeled "poultry blend." You'll get an assortment of herbs for the price of one package...."
INGREDIENTS
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2 (8-oz.) skinned and boned chicken breasts
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/4 cup all-purpose flour
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2 tablespoons chopped fresh thyme
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2 teaspoons chopped fresh rosemary
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1/4 cup canola oil, divided
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1 (8-oz.) package fresh button mushrooms, quartered
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2 tablespoons red wine vinegar
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1 1/2 cups reduced-sodium chicken broth
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2 fresh sage sprigs
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1 teaspoon Dijon mustard
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3 tablespoons butter
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Garnish: fresh thyme sprigs
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