Chicken Cutlets in Pan Sauce
- 1 cup all-purpose flour
- 1 pound chicken tenderloins
- salt and pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 cup white cooking wine
- 1/2 cup chicken stock
- 1/4 cup chopped, fresh parsley leaves, plus a little more for garnish
- one lemon, cut into quarters
- Put 1 cup all-purpose flour in a bowl. Pat the chicken tenderloins dry, then season them with salt and pepper.
- Put 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once the butter’s melted, coat a tenderloin in the flour, shake off the excess, and add to pan. Don’t crowd the pan. Do steps 2 and 3 in phases just in case your skillet’s too small.
- Brown one side of the chicken until brown, about 3-4 minutes, then turn over. Cook for another 3-4 minutes until both sides are browned. Once all the chicken’s cooked, put on a plate and cover in foil to keep warm.
- Keep the skillet on medium-high heat, then add 1/2 cup white cooking wine to the pan. Cook the wine off as you scrape the yummy fond off the bottom of the pan. Add 1/2 cup chicken stock and stir until the liquid has thickened and reduced, about 3-5 minutes. Add the remaining tablespoon of butter and swirl the pan until the butter melts. Turn off the heat.
- Remove cover from chicken. If any chicken juices are on the plate, add them to the sauce along with the 1/4 cup chopped parsley. Stir and season to taste. Spoon the sauce over the chicken, garnish with the remaining parsley, and serve with the lemon wedges. Squeeze the lemons on the chicken for a delicious citrus hit.
Lemons are actually a hybrid fruit, bred from a mix of a sour orange and a citrus.
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