Sauteed Chicken in Herb Butter

I’m a big fan of simple recipes with lots of flavor output. Not that more complex recipes aren’t rewarding to the palate, but I really love the basics.  This recipe is a great example.

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)

1. 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.

2. 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.

One comment
  1. This was quite good. I used all fresh parsley. I also halved two chicken breasts and then pounded the life out of them, so we ended up with four cutlets (which is plenty in this house). I found the Woodbridge chardonnay I had in the fridge worked really well in this recipe, too. We’ll do this one again. I might experiment a little bit with the herb ratios. I’m not a huge mint fan with chicken, but I can see some possibilities with some others.

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