Sauteed Chicken Cutlets with Mustard-Cider Sauce

By cserumga

- from America's Test Kitchen

- makes 4 servings

Ingredients

• Chicken Cutlets
• 4 * 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat and prepared according to illustrations below
• * vegetable oil
• Mustard-Cider Sauce
• 2 * 2 teaspoons vegetable oil
• 1 * 1 medium shallot , minced (about 3 tablespoons)
• 1 1/4 * 1 1/4 cups apple cider
• 2 * 2 tablespoons cider vinegar
• 2 * 2 teaspoons whole grain mustard
• 2 * 2 teaspoons minced fresh parsley leaves
• 2 * 2 tablespoons unsalted butter

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

* 1. FOR THE CHICKEN: Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large heatproof plate. Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.

* 2. FOR THE SAUCE: Off heat, add 2 teaspoons oil and shallot to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds. Set skillet over medium-high heat and add cider and vinegar; bring to simmer, scraping pan bottom to loosen browned bits. Simmer until reduced to 1/2 cup, 6 to 7 minutes. Off heat, stir in mustard and parsley; whisk in butter 1 tablespoon at a time. Adjust seasonings with salt and pepper; serve immediately with cutlets.