Herbed Chicken Cutlet Saute
30 minutes
Serves: 4
Use a super hot skillet and don’t over crowd the pan, so the chicken gets beautifully browned. Then make the sauce in the same pan—efficiency at its finest!
Ingredients
- CHICKEN
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon seasoned salt
- Freshly ground pepper
- 1 tablespoon olive oil
- SAUCE
- 3/4 cup dry white wine or chicken broth
- 2 tablespoons cold butter, cut into pieces
- 3 tablespoons finely chopped combination of sage, Italian parsley, and rosemary
Instructions
- Mix flour, salt, and pepper in shallow dish.
- Place chicken breasts between two sheets of waxed paper. Gently pound chicken with a rolling pin or meat mallet until evenly flattened to about 1/4-inch thick.
- Dredge chicken pieces in seasoned flour. Heat oil in a large skillet over medium-high heat.
- Cook chicken in the hot skillet for 4 to 6 minutes, turning once, until crisp and golden. Cook to internal temp of 165°F. Remove to plate; keep warm.
- Add wine to the skillet and boil for about 4 minutes or until reduced by half. Remove from heat and whisk in butter and herbs. Serve chicken with herbed butter sauce.