Monday, September 20, 2010

Herbed Chicken Cutlet Saute

My weekly trip to Dierbergs provided yet another interesting way to fix chicken.  This recipe is really compliments of Just Bare Chicken.  

Chicken breast cutlets cooked in a delicate white wine and butter sauce create a simple yet stunning centerpiece for any meal.  Pounding chicken pieces - boneless breasts or thighs -- into evenly thin cutlets makes cooking much quicker (thighs will take a little longer to cook than breasts).

For the chicken --
1/4 cup flour
1/2 tsp seasoned salt
Freshly ground pepper
1 package (14 oz) Just Bare Boneless Skinless Chicken Breast Fillets
1 Tbsp olive oil

For the butter sauce --
3/4 cup dry white wine or chicken broth (I prefer the chicken broth)
2 Tbsp cold butter, cut into pieces
3 Tbsp finely chopped combination of sage, Italian parsley, and rosemary  (If you don't have fresh, use 1/2 tsp each of dried sage, parsley and rosemary.)

Mix flour and salt and pepper in shallow dish.

Place chicken breasts between two sheets of waxed paper.  Gently pound the chicken with a rolling pin or meat mallet until evenly flattened to about 1/4" thick.

Dredge chicken pieces in seasoned flour.  Heat oil in large skillet over medium-high heat.  Use a super hot skillet and don't overcrowd the pan, so the chicken get beautifully browned.  

Cook chicken in hot skillet for 4 - 5 minutes, turning once, until crisp and golden, and chicken is fork-tender with no hint of pink in the meat.  Remove to plate; keep warm.

Then make the sauce in the same pan -- efficiency at its finest!  Add broth or wine to skillet and boil for about 5 minutes or until reduced by half.  Remove from heat and whisk in butter and herbs.  Serve chicken with herbed butter sauce.  

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