Friday, February 24, 2012


Here is another random recipe that can be found in the Everyday Food Light cookbook. It's on page 140/141 and it's chicken cutlets! Yum. I haven't made chicken cutlets - to be quite honest with you; sometimes I am just too afraid to try new recipes in fear that I will either screw up and it will turn into a mess or I will follow it to a T and I will still dislike it...which will obviously lead into it being garbage and a waste of money and to be honest, who wants to throw away money. 
Not anyone. 
My Mom and Dad are GREAT Mom usually did most of the cooking and she would make delicious chicken cutlets or pork schnitzels {which I sort of look at as if they were cutlets - with or without the breading} and they were always so delicious with a lovely light salad and delicious potatoes. 
You can season your chicken any way you want...and I can relate if you are at a loss as to how to season your much, what kind of seasoning, etc.
So let's just start - step by step - and try this recipe out and we'll go from there. 
The picture definitely looks mouth-watering though...

Bon Appetit!

Chicken Cutlets with Herb Butter
Serves 4 :: Prep Time: 25 minutes :: Total Time: 25 minutes

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}

1. 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. 

2. 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.

PER SERVING: 362 calories; 14.6 g fat {5.1 g saturated fat}; 40.3 g protein; 7 g carbohydrates; 0.3 g fibre.

Good To Know
It takes only a tablespoon {or two} of olive oil to saute chicken cutlets to a golden finish. Dredging the chicken in flour first encourages browning, but the temperature of the pan is the real key: Start with a hot skillet, and let the chicken form a crust before turning. After you remove the chicken from the pan, incorporate the browned bits into a quick sauce with wine, herbs, and some butter. 

Sounds delicious. :) The sides to this chicken are endless! You can even chop it up after cooking and throw it into a stir-fry if you decided to. I would definitely make this with a side of veggies like asparagus and some yummy garlic mashed potatoes. :) 


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