Chicken Cutlets with Herb Butter

Name: Chicken Cutlets with Herb Butter
Yield: serves 4
Ingredients: 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 unsalted butter, cut into small pieces; 3 tablespoons finely chopped fresh flat-leaf parsley or mint (or a combination)

December 22, 2011

GOOD TO KNOW It takes only a tablespoon (or two) of olive oil to sauté chicken cutlets to a golden finish. Dredging the chicken in flour first encourages browning, but the temperature of the pan is the real key: Start with a hot skillet, and let the chicken form a crust before turning. After you remove the chicken from the pan, incorporate the browned bits into a quick sauce with wine, herbs, and some butter.

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