Sauteed Chicken Cutlets with Shallot & White Wine Sauce | America's Test Kitchen
Sauteed super thin cutlets are satisfying midweek fare, except when they are tough and dry. We set out to put this classic dish back on the Tuesday-night dinner menu.
Keywords
- Chicken
- Main Courses
Ingredients
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations below
- vegetable oil
- Salt and ground black pepper
- 2 teaspoons vegetable oil
- 1 medium shallot, minced (about 3 tablespoons)
- 3/4 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1 teaspoon minced fresh thyme leaves
- 3 tablespoons unsalted butter
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