Chicken Cutlets with Herb Butter

22 08 2012

I recently made this chicken for a large group dinner, which pleased even the littlest of taste-testers! The sauteing technique is best used for quick-cooking boneless cuts, which is fitting when you’re making chow for a crowd. Start with a hot pan, cook the chicken in batches so that it browns easily, and finish by making the sauce in the same pan. Easy cooking and easy cleanup!

Chicken Cutlets with Herb Butter

The following serves 4 (compliments of Everyday Food):

  • 1/4 cup all-purpose flour
  • 8 thin chicken cutlets (1 1/2 pounds total)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 3/4 cup dry white wine
  • 2 tablespoons cold butter, cut into pieces
  • 3 tablespoons finely chopped fresh parsley or mint (I used a combo of mint, basil and parsley)

To make the chicken cutlet, either pound the chicken breasts flat with a meat tenderizer until flat, or butterfly each chicken breast open and cut along the middle to make two thin cutlets (which is my favorite trick to use).

Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to the skillet as needed. Transfer chicken to a plate and tent with foil.

Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.




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