Saturday, October 24, 2009

Chicken Cutlets with Herbed Butter

Chicken Cutlets
Olive oil
Salt & pepper
Three-quarters of a cup of chicken broth or dry white wine
Two tablespoons chopped fresh parsley
Two tablespoons butter, chopped in pieces
One-quarter cup flour

Season the chicken with salt and pepper. Heat a little olive oil over medium-high heat and dredge the chicken in flour. Cook it until it browns on both sides, about 3 minutes a side.

Remove to a plate and cook until all pieces are done, using more olive oil as needed.

Chop your parsley.

Pour in the chicken broth and boil until it reduces by half, about 4 minutes.

Swirl in the butter and parsley. Add the chicken back in and turn to coat.

Difficulty: 2
Serves 4.
Takes about 30 minutes.

Vegas got cancelled, but I had a nice little birthday with my hubby, and I still got to see my bestie, albeit under unhappy circumstances. And the good news is that we're going to break ground on our house next week!

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