Chicken Cutlets With Herb Butter
"From Everyday Food, episode "Chicken Four Ways.""
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts, sliced thin (8 pieces, roughly)
- salt
- fresh ground black pepper
- 1 tablespoon olive oil
- 1⁄4 cup all-purpose flour
- 1⁄3 cup chopped flat leaf parsley
- 1⁄3 cup chopped mint
- 3⁄4 cup white wine
- 2 tablespoons butter
directions
- Sprinkle chicken breasts liberally with salt and pepper.
- Over medium-high heat, heat oil until shimmering. Working in 2 batches, dredge cutlets in flour, patting off any excess, then place in skillet. Brown both sides, about 2 minutes per side, then transfer to a plate. Repeat with remaining cutlets.
- Chop parsley and mint together until fairly fine.
- Add wine to pan and scrape up any browned bits with a wooden spoon. Return the chicken to the pan and turn to coat.
- Add butter and herbs. Swirl to combine. Serve with buttered noodles or roasted potatoes and a salad.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
