Chicken Cutlets Recipe

From Dorothy McNett's Recipe Book.

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Chicken Cutlets

From Dorothy McNett's recipes at Serve them as is, or use these for making sliders and other sandwiches. When cooked, they can be sliced thinly, or minced or chopped as needed.

3-4 boned and skinned chicken breasts
2 tablespoons flour
1/8 teaspoon freshly ground pepper
1/8 teaspoon sea salt
2 tablespoons butter
2 tablespoons extra-virgin olive oil
3-4 fresh mushrooms, thinly sliced
2 tablespoons white wine
1-2 tablespoons raspberry or black currant vinegar
snipped fresh parsley

Combine flour, salt, and pepper on a plate. Pound out the chicken breasts to an even thickness. Dredge each with the flour mixture. Heat heavy bottomed skillet with the butter and oil until very hot. Add the chicken breasts and sauté on both sides about 3-4 minutes each, or until nicely browned and chicken is done when tested in the thickest part. Remove chicken to a serving platter. Add the mushrooms to the drippings left in the pan and cook and stir 1-2 minutes. Add them to the chicken. Place the pan back on the heat, and quickly add the wine. Cook and stir 1-2 minutes to reduce the wine and to bring up the browned bits in the pan. Add the vinegar and parsley and then pour over the chicken. Serve.

Recipe created 1996-03-20.

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