This flavorful dish can be enjoyed by itself or served over rice, mashed potatoes, or noodles.

Serves 4

• 3 Tbsp lemon juice
• 2 Tbsp balsamic vinegar
• 2 level Tbsp Dijon mustard
• 1 Tbsp honey
• 2 cloves garlic, crushed
• 4 chicken cutlets

Creamy Mushroom Sauce

• 1 Tbsp oil
• 1 Tbsp margarine
• 8 oz (225 g) sliced baby bella mushrooms
• 1 small onion, sliced
• 2 cloves garlic, crushed
• 2 Tbsp flour
• 1 cup beef broth (or 1 cup water + 1 tsp beef broth powder)
• 1/2 cup pareve whipping cream
• 1/2 tsp salt
• 1/4 tsp coarsely ground black pepper

Combine lemon juice, vinegar, mustard, honey, and garlic in a gallon-size ziplock bag. Add chicken and toss to coat. Allow chicken to marinate for 10 minutes.

Heat a grill pan over medium-high heat. Spray with cooking spray. Grill cutlets for 3–4 minutes per side, until cooked through. Transfer to a serving dish and set aside.

To prepare the mushroom sauce, place a large skillet over medium heat. Add oil, margarine, mushrooms, and onion to the pan. Cook and stir over medium heat until lightly browned.

Add garlic and stir for 30 seconds. Stir in flour; cook for 1–2 minutes, until incorporated. Add broth and scrape the bottom of the pan to release any browned bits. Bring to a simmer and cook for 3–4 minutes, until the sauce thickens.

Stir in the pareve whipping cream and season with salt and pepper. Pour the mushroom sauce over the chicken and enjoy warm.