Chicken cutlets with arrabbiata sauce and mushrooms

Ingredients

2 large skinless chicken breasts (or chicken cutlets)

1 container (227 g / 8 oz) of sliced white mushrooms

1 jar (370 ml) of Délices de la Forêt organic arrabbiata sauce

375 ml (1½ cups) of shredded Italian cheese blend

30 ml (2 tablespoons) of fresh basil

2 sliced shallots

Olive oil, salt, and pepper to taste

Preparation

1. Preheat the oven to 205 °C (400 °F).

2. Slice the chicken breasts in half horizontally to create thin cutlets.

3. In a large skillet, heat a drizzle of olive oil over medium heat.

4. Brown the chicken cutlets for 1–2 minutes on each side, then set aside.

5. In the same skillet, sauté the mushrooms for 5–7 minutes until all their liquid has evaporated.

6. Add the shallots and continue cooking for 1–2 minutes, stirring.

7. Place the chicken cutlets in a baking dish.

8. Top with the mushroom mixture, then generously pour the organic arrabbiata sauce over.

9. Sprinkle with the shredded Italian cheese blend.

10. Bake in the oven for 15–18 minutes, until the chicken is cooked through and golden.

11. Garnish with fresh basil leaves just before serving.