CHICKEN CUTLETS WITH HERB BUTTER

Chicken Cutlets with Herb Butter image

Categories Sauce Chicken Side Boil Butter

Yield serves 4

Number Of Ingredients 7

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)

Steps:

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.
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.
nutrition information
(Per Serving)
Calories: 362
Fat: 14.6g (5.1g Saturated Fat)
Protein: 40.3g
Carbohydrates: 7g
Fiber: 0.3g

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