Mushroom Rice with Chicken Cutlets

Bonus -Two Recipe here!  A recent Saturday night Eric and I tagged teamed dinner.  He wanted to make this rice dish that was loaded with mushrooms. And I wanted to make some chicken cutlets but I didn't want grease splatters all over the stove so I found a recipe that is baked instead.  We finished off our dinner plate with some roasted broccoli. Came out delicious.  I placed the chicken on some arugula and then added a splash of lemon.  We will definitely make these two dishes again  

Mushroom Rice

2 tablespoons butter (unsalted)

2 tablespoons olive oil

1 small onion (chopped)

3 cloves garlic

1 pound mushrooms (cremini or white, sliced)

½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

1 tablespoon Italian seasoning

1 cup long grain rice (rinsed and drained)

2 cups vegetable broth

¼ cup fresh parsley (chopped)

In a large skillet or Dutch oven, add the olive oil and melt the butter over medium-high heat. Add the onion and cook for 3 minutes until softened. Add the minced garlic and sauté for another 30 seconds until aromatic.

Add the sliced mushrooms, salt, pepper and Italian seasoning. Stir and cook for 5 minutes or until the mushrooms have browned and all the liquid has evaporated.

Add the rice and vegetable broth and stir. Bring to a boil over medium-high heat, then turn down the heat to a simmer, cover and cook for 15 minutes without lifting the lid or stirring. 

Remove the lid, add the parsley and fluff the rice with a fork. Taste for seasoning and adjust with salt and pepper if needed.

Oven Baked Chicken Cutlets

2 chicken breasts, skinless, boneless

½ tsp Italian seasoning

½ tbsp olive oil

1 small egg

½ cup Panko breadcrumbs

2-3 tbsp freshly grated Parmesan cheese

½ tsp garlic powder

½ tsp smoked paprika

Salt and pepper, to taste

Prepare cutlets by pounding them with a mallet to ¼-inch thickness. Rub the chicken with olive oil, salt, pepper, and Italian seasoning.

Preheat oven to 400°F. 

In a shallow dish, combine Panko breadcrumbs with parmesan cheese, garlic powder, and smoked paprika. 

Dip the chicken into the whisked egg, then coat the chicken with the breadcrumb mixture.

Place the chicken onto the baking sheet and bake for 15 minutes. Flip the cutlets and bake for another 5-8 minutes or until the inner temperature reaches 165°F.

Recipes from Jo Cooks and I'm Hungry For That