This was very easy and good, made it like a beurre blanc (sorry cant spell to save my life) with wine reduced added butter and herbs then topped chicken. Excellent and quick. served with pasta salad with arugula, goat cheese and c. beans. found on this site in graduation recipes. loved that too, better than it looked.
- 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 butter, cut into pieces
- 3 tablespoons finely chopped fresh parsley or mint (or a combination)
Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. 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 chicken to a plate and tent with foil.
Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.
Chicken Cutlets with Herb Butter
4/ 5Oleh Arbuzs Corps