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2 tablespoons extra-virgin olive oil, divided
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4 chicken cutlets (about 1 pound)
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½ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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1 large head broccoli, cut into 2- to 3-inch spears
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¼ cup water
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1 cup sliced onion
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1 large portobello mushroom cap, stem and gills removed, sliced
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2 tablespoons balsamic vinegar
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2 tablespoons Worcestershire sauce
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1 teaspoon Dijon mustard
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2 tablespoons chopped fresh thyme, plus more for garnish
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4 ounces sliced Gruyère cheese
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Chopped fresh parsley for garnish
Cheesy Portobello Chicken Cutlets with Broccoli
Adding nutty Gruyère atop the chicken at the very end and popping it under the broiler takes this dish from delicious to heavenly. If you can't find Gruyère, Jarlsberg or Emmentaler cheese makes a good substitute.
Nutrition Information
279
Calories
17g
Carbohydrates
16g
Protein
751mg
Potassium
8g
Fiber
10g
Sugar
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