I recently made this chicken for a large group dinner, which pleased even the littlest of taste-testers! The sauteing technique is best used for quick-cooking boneless cuts, which is fitting when you’re making chow for a crowd. Start with a hot pan, cook the chicken in batches so that it browns easily, and finish by making the sauce in the same pan. Easy cooking and easy cleanup!
The following serves 4 (compliments of Everyday Food):
- 1/4 cup all-purpose flour
- 8 thin chicken cutlets (1 1/2 pounds total)
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 3/4 cup dry white wine
- 2 tablespoons cold butter, cut into pieces
- 3 tablespoons finely chopped fresh parsley or mint (I used a combo of mint, basil and parsley)
To make the chicken cutlet, either pound the chicken breasts flat with a meat tenderizer until flat, or butterfly each chicken breast open and cut along the middle to make two thin cutlets (which is my favorite trick to use).
Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to the skillet as needed. Transfer chicken to a plate and tent with foil.
Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.