Chicken Cutlets with Quick Pan Sauce
- 1 cup all-purpose flour
- 1 1/2 pounds boneless, skinless chicken breasts, thighs, or tenders
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 cup dry white wine
- 1/2 cup water, chicken stock, or vegetable stock
- 1/4 cup chopped fresh parsley leaves, plus 2 tablespoons for garnish
- 1 lemon, quartered, for serving
- Produce
- Lemon (1)
- Parsley, fresh leaves (1/4 cup)
- Meat
- Chicken breasts, boneless skinless (1 1/2 pounds)
- Cooking & Baking
- All-purpose flour (1 cup)
- Olive oil (2 tablespoons)
- Salt and freshly ground black pepper (1)
- Drinks
- Water (1/2 cup)
- Dairy
- Butter (3 tablespoons)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published May 4, 2012 (9 months ago).
98 people saved this recipe.
