This entire dish comes together really quick and is simple to make for any week night dinner. I served this with rosemary sweet potatoes (posting recipe soon) and sauteed kale and collard greens.
I got the greens from a local garden and cooked them with a little oil until wilted. Then I added some chicken stock and let them braise for 30 minutes. Add a little salt and red pepper flakes and its a healthy and flavorful side dish. Just make sure to remove the tough stems from the greens.
Chicken Cutlets with Herbed Butter Sauce (adapted from Everyday Food Light by Martha Stewart)
1/4 cup flour
8 thin sliced chicken breasts (1 1/2 pounds)
Salt and pepper
2 tbsp olive oil
3/4 dry white wine
2 tbsp cold butter-salted or unsalted
3 tbsp flat leaf parsley-chopped
2 tbsp fresh rosemary-chopped
2 tbsp fresh thyme-chopped
1. Place flour in a shallow dish or on wax paper. Pat chicken dry and season with salt and pepper and dredge in flour to coat.
2. In a large skillet, heat 1 tbsp of oil over medium-high heat. Working in batches, cook chicken until golden brown; 2-3 minutes per side. Add more oil to skillet as needed. Transfer each batch of chicken to a plate and tent with foil to keep warm.
3. When you are done browning the chicken, add the wine to the pan with the juices from the chicken. Bring to a boil and cook until liquid has reduced by half; about 4 minutes. Return chicken to the pan and turn to coat in sauce.
4. Remove skillet from heat and add in butter and herbs. Season with salt and pepper to taste.
5. To serve, arrange chicken on a platter and pour sauce over top. Serve immediately and enjoy!