Weeknight Chicken Cacciatore, Sautéed Pork Cutlets with Mustard-Cider Sauce, Spinach-Stuffed Portobello Caps

Spend less time cooking and more time eating with these quick, easy recipes. [Log In]( [America's Test Kitchen]( [FIND RECIPES]( [START FREE WEB TRIAL]( Notes from the Test Kitchen [Time-Saving Meals]( April 14, 2017 Time-Saving Meals Here in the test kitchen, we not only test recipes for taste and texture, we also test the process that goes into making each dish. We strive for our recipes to be as clear and accessible as possible for the home cook, so we gravitate toward a process that will save time without sacrificing flavor. This week we feature three recipes that are quick and easy to make. Our cookbooks include hundreds more recipes like these— [browse our bookstore today]( (get 15% off your entire order until April 17th!) to find your next favorite collection of recipes. [Weeknight Chicken Cacciatore]( [Weekend Cacciatore]( [Chicken Cacciatore]( usually requires braising bone-in chicken parts. For a weeknight version, we brown boneless, skinless chicken breasts along with meaty portobello mushrooms to create a rich fond. We then combine onions, red peppers, and plenty of garlic and fresh herbs. To create the sauce, we deglaze the pan with red wine, add chicken broth and diced tomatoes, and let all the flavors blend. [View Recipe]( [Sautéed Pork Cutlets with Mustard-Cider Sauce]( [Sautéed Pork Cutlets with Mustard‑Cider Sauce]( Saving time while cooking dinner is all about multitasking. While your boneless country-style spareribs brine, create the pan sauce—a mixture of cider, stock, sage, whole-grain mustard, shallot, butter, and a little flour for thickening. Once the pan sauce is done simmering, sauté the pork cutlets in a combination of olive oil and butter for 1 to 2 minutes on each side. The finished dish produces a rich, glossy sauce that perfectly coats [tender yet deeply browned sautéed pork cutlets](. [View Recipe]( [Spinach-Stuffed Portobello Caps]( [Spinach-Stuffed Portobello Caps]( This 30-minute supper, which is included in our most recent issue of [Cook’s Country magazine]( features [meaty portobello mushrooms](. We roast them for 15 minutes and top them with browned panko bread crumbs, garlic, spinach, feta, and lemon zest. The stuffed mushrooms are then browned for an additional 8 minutes in the oven and finished with a little mint sprinkled on top. [View Recipe]( [America's Test Kitchen Bookstore Discount. Save 15% on any purchase you make from our bookstore. Offer ends April 17th, so act quickly! Shop now.]( Recommended Equipment for These Recipes [Wüsthof Gourmet Turner/Fish Spatula]( Design: ★★★   Strength: ★★★   Performance: ★★★   A slotted spatula will help you transfer ingredients from pan to plate cleanly and easily. Our favorite spatula from Wüsthof has it all—maneuverability, surgical precision, and crisp, high-end construction. In our tests, this model supported a 4-pound brick without the slightest slip, and its sharp, gently uplifted front edge could slip under anything and hold it in place. [Learn More →]( [BUY NOW]( [Norpro Grip-EZ Meat Pounder]( Pound boneless country-style spareribs into thin cutlets using our favorite meat pounder from Norpro. The shape and heft of this vertical-style model provide the right combination of control and force to produce flawless cutlets. [Learn More →]( [BUY NOW]( [Nordic Ware Baker’s Half Sheet]( Baking: ★★   Warping: ★★½   Handling: ★★★   Roasting: ★★★   Rack Compatibility: ★★★   Roast portobello caps on this sturdy, warp-resistant sheet from Nordic Ware. It cooks everything appropriately and evenly. Best of all, it’s cheaper than most rimmed baking sheets on the market. 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