Sauteed Chicken Cutlets with Mustard-Cider Sauce For Two | America's Test Kitchen

Ingredients

• 4 boneless, skinless chicken cutlets, thin (about 4 ounces each), patted dry with paper towels
• 1 tablespoon vegetable oil
• Salt and ground black pepper
• 1 small shallot, minced (about 2 tablespoons)
• 2/3 cup apple cider
• 2 teaspoons cider vinegar
• 1 teaspoon whole grain mustard
• 1 teaspoon minced fresh parsley leaves
• 1 tablespoon unsalted butter