Herbed Chicken Cutlet Sauté
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!
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: Makes 4 servings
Ingredients
CHICKEN
2 to 3
(14 ounces)
Just BARE® Hand-Trimmed Boneless 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 peices
3 tablespoons
finely chopped
combination of sage, Italian parsley, and rosemary
Directions
- 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. 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.
Nutritional Information
4 Servings • Serving Size: 3.5 ounces • PER SERVING • Calories 430 • % Calories from Fat 27 % • Total Fat 13 g • Saturated Fat 5 g • Cholesterol 65 mg • Sodium 1290 mg • Total Carbohydrate 45 g • Dietary Fiber 0 g • Protein 34 g • Sugars 6 g • % DAILY VALUE • Vitamin A 5 % • Vitamin C 2 % • Calcium 26 % • Iron 18 % • DIETARY EXCHANGES • Starch/Bread 2 1/2 • Lean Meat 3 1/2 • Fat 1Substitutions/Variations
This is the perfect dish to play with flavoring—use different herbs or add grated lemon or orange zest to the butter sauce.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.
Tips
Pounding chicken pieces—boneless breasts or thighs—into evenly thin cutlets makes cooking much quicker (thighs will take a little longer to cook than breasts).