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Chicken Cutlets with Herb Butter

GOOD TO KNOW It takes only a tablespoon (or two) of olive oil to sauté chicken cutlets to a golden finish. Dredging the chicken in flour first encourages browning, but the temperature of the pan is the real key: Start with a hot skillet, and let the chicken form a crust before turning. After you remove the chicken from the pan, incorporate the browned bits into a quick sauce with wine, herbs, and some butter.

Recipe information

  • Yield

    serves 4

Ingredients

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 unsalted butter, cut into small pieces
3 tablespoons finely chopped fresh flat-leaf parsley or mint (or a combination)

Preparation

  1. Step 1

    Place flour in a shallow dish. Pat dry chicken, then season with salt and pepper and dredge in flour to coat. 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 skillet as needed. Transfer each batch of chicken to a plate and tent loosely with foil to keep warm.

    Step 2

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

  2. nutrition information

    Step 3

    (Per Serving)

    Step 4

    Calories: 362

    Step 5

    Fat: 14.6g (5.1g Saturated Fat)

    Step 6

    Protein: 40.3g

    Step 7

    Carbohydrates: 7g

    Step 8

    Fiber: 0.3g

Everyday Food: Light
TagsCutletWhite WineWineAlcoholBeveragesChicken BreastChickenPoultryMainDinnerNut Free5 Ingredients or FewerQuickEasyWeeknight MealsOne-Pot MealsSauteCookbooks
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