Sauteed Chicken Cutlets with Quick Sauce Recipe

Looking for an easy Sauteed Chicken Cutlets with Quick Sauce recipe? Learn how to make Sauteed Chicken Cutlets with Quick Sauce using healthy ingredients.


Submitted by stephenhait

Makes 4 servings



from How to Cook Everything by Mark Bittman - Add one to two tbsp capers with the stock - Add one tbsp freshly squeezed lemon juice after swirling in the butter or oil at the end.

Recipe Ingredients for Sauteed Chicken Cutlets with Quick Sauce

2 breasts of chicken, meat only
1 tsp Salt
1 tsp ground pepper
1 cup all-purpose flour, plain bread crumbs, or cornmeal
2 tablespoons olive oil
2 tablespoons butter (or use all olive oil)
1/2 cup dry white wine (or use all stock)
1/2 cup chicken or vegetable stock, or water
1/4 cup minced fresh parsley, plus a little more for garnish

Recipe Directions for Sauteed Chicken Cutlets with Quick Sauce

  1. Heat a large skilled, preferably non-stick, over medium-high heat for 2 or 3 minutes. Preheat the oven to 200. Meanwhile, sprinkle the chicken breasts with salt and pepper and place the flour, bread crumbs, or cornmeal on a plate or in a shallow bowl.

  2. Add the oil and half the butter, if you are using any, to the skillet and swirl it around. When it is hot-- a pinch of flour will sizzle-- dredge a piece of the chicken in the coating, pressing it down a bit so that the coating gets into the cracks and crevices. Shake it a little so that excess coating falls off. Add the chicken piece to the pan, then move on to the next one. (Don't be tempted to dredge in advance and add all the pieces at once; the coating will become soggy, and the heat in the pan will drop too quickly.)

  3. Cook the chicken, regulating the heat if necessary so there is a good constant sizzle but no burning. After 2 minutes, rotate the chicken (do not flip), so that the outside edges are moved toward the center and vice versa. After 3 to 4 minutes, when the pieces are browned, turn them over.

  4. 4. Cook on the second side about 3 minutes, until the chicken breasts are just firm to the touch. If you are unsure whether they're done, cut into one with a thin-bladed knife, the center should be white or slightly pink (since they will sit in the oven for 5 minutes, marginal undercooking is preferable to marginal overcooking). Remove the chicken to a platter and place it in the oven.

  5. 5. With the heat on medium-high, add the wine to the skillet. Let it bubble away, stirring and scraping the bottom of the pan, until it is reduced by half, about 2 minutes. Add the stock or water and continue to cook, stirring, until the mixture has reduced somewhat again and become slightly thickened and a bit syrupy, another 2 or 3 minutes. (if you want just a little bit of sauce, cook longer; if you want more, cook a little less.) Add the remaining butter (or oil, if you are not using any butter) and swirl the pan around until the butter melts (if you are using olive oil, stir vigorously with the back side of a spoon). Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup of parsley. Stir; taste and adjust seasoning.

  6. 6. Spoon the sauce over the chicken, garnish with a bit more parsley, and serve.

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 192.1g
Amount Per Serving
Calories
418
Calories from Fat
154
% Daily Value*
Total Fat
17.1g
26%
Saturated Fat
5.7g
28%
Trans Fat
0.0g
Cholesterol
102mg
34%
Sodium
708mg
29%
Potassium
357mg
10%
Total Carbohydrates
24.8g
8%
Dietary Fiber
2.5g
10%
Sugars
0.5g
Protein
35.3g
Vitamin A 12% Vitamin C 9%
Calcium 3% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Very low in sugar
  • High in niacin
  • High in selenium
  •   Bad points
  • Contains alcohol
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