Prepare the Chicken
In a medium pot over high heat add the oil. Sauté the onions for about four minutes till soft. Add mushrooms, wine, honey and garlic and mix to incorporate.
Move the mushroom and onion mixture to the side of the pot and add cutlets to pot. Baste some of the sauce on the cutlets.
Cover pot and cook for 15 minutes over medium heat. Flip the cutlets onto the other side and cook for an additional 10 minutes on medium heat.
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Excellent recipe. I've used both cutlets & pargiyot and it's delicious both ways. Thank you for a keeper!
It came out amazing! Everyone loved it! Served it for supper on Chol Hamoed Pesach and got a lot of compliments. Thank you for this delicious recipe!
Easy recipe with a great sweet taste. I used extra thinned out cutlets so I cut down on the cooking time.
Delicious and elegant.
I added a step.
Dredged Dark meat cutlets in flour for a quick sear to start.
Remove from pan.
Onions needed 30 minutes.
Added tablespoon of four to thicken.the sauce.
Deglazed pan with wine.
Then Added mushrooms and One tsp. Onion soup mix.
Place chicken back in sauce, simmer ten minutes per side .