Chicken Cutlets With Mushroom Dressing
'The pinot noirs of the Côte Chalonnaise on the southern end of Burgundy come to the table with grace. They are fresh and balanced, perhaps with a hint of smoke, especially in the delightful Rullys we tasted. I thought of coq au vin alongside, but that dish wants a more muscular Burgundy, like Chambertin, so I went lighter, omitting the lardons and wine sauce and turning some dark thigh meat into cutlets, or schnitzels, dressed with mushrooms flavored with lemon and strong mustard. After all, Dijon, the mustard capital, represents Burgundy, too. If you’d prefer to fry the chicken 30 minutes or so in advance and keep it in the oven at 175 degrees, go right ahead.
You can find more of our best chicken thigh recipes here.'
http://cooking.nytimes.com/recipes/1017226-chicken-cutlets-with-mushroom-dressing?
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