CHICKEN CUTLETS WITH HERB BUTTER
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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