Sauteed Chicken Cutlets with Shallot & White Wine Sauce

Name: Sauteed Chicken Cutlets with Shallot & White Wine Sauce
Ingredients: 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations below; vegetable oil; Salt; 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

www.americastestkitchen.com

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

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Ingredients

4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations below
vegetable oil
Salt
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