Wednesday, March 6, 2013

Chicken Cutlets

During the week, it is so crazy. I try to plan ahead for the week. Some days, I am successful. Sometimes, I try to talk my husband and oldest daughter to cook. Normally, I don't have any takers. I also try to convince the family that cereal makes a great supper but they don't believe me. Don't you think cereal makes a great supper? Well, I will say these chicken cutlets are wonderful. They are quick. They are tender and flavorful. My husband thought they tasted lemony. Oh, these are so good. 
 Chicken Cutlets with Herb Butter
1/2 cup all purpose flour
4 chicken breast
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
1 cup white wine
2 Tbsp butter, cut into pieces
3 Tbsp parsley

  1. Cut the chicken breast horizontally in half.
  2. Pound the chicken to a thin even length.
  3. On a plate, add the flour.
  4. In a large skillet, heat half the oil over medium high heat. 
  5. Season the chicken with salt and pepper.
  6. Dredge the chicken in the flour and shake off the excess flour.
  7. Add the chicken carefully to the skillet and brown the chicken for about 3 minutes per a side or until the chicken is cooked through. Add additional oil if needed.
  8. Remove the chicken and place on a plate.
  9. To the skillet, add the wine and whisk.
  10. Boil the liquid for about 4 minutes of the liquid has reduced by half.
  11. Add the chicken and flip to coat.
  12. Remove the skillet from heat and add the butter and parsley. 
  13. Season with salt and pepper to taste.
Recipe adapted from Everyday Food.

One year ago...........................I made Peanut Butter Cookies.
Did you already know..............
-Pounding the chicken will make it cook evenly.
-Pounding the chicken also tenderizes the chicken.
-Use a can, a bottom of a skillet, or the flat side of a mallet to pound the chicken.

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