Chicken Cutlets With Herb Butter
photo by gailanng
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 59.14 ml all-purpose flour
- 8 thin chicken cutlets
- 0.25 ml coarse salt
- 0.25 ml ground pepper
- 29.58 ml olive oil
- 177.44 ml dry white wine
- 29.58 ml butter, cold and cut into pieces
- 44.37 ml fresh parsley or 44.37 ml mint, finely chopped
directions
- Season CUTLETS with SALT & PEPPER, then dredge in FLOUR.
- Heat OIL in skillet over med-high heat.
- Cooking in batches, brown both sides of CUTLETS (approx. 1 to 3 minutes per side), adding OIL, as needed.
- Transfer cooked CHICKEN to plate, and tent with foil.
- Add WINE to accumulated juices in skillet, bring to a boil.
- Continue cooking, until alcohol has burned off, and liquid is reduced by half (approx. 4 minutes).
- Add chicken, turn to coat.
- Reduce heat to low, swirl in BUTTER and choice of HERBS.
- Season with SALT & PEPPER, serve, and ENJOY!
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RECIPE SUBMITTED BY
Single mom of a 12 year old boy and a 4 year girl