Sautéed Chicken Cutlets with Mustard-Cider Sauce

By carvalhohm

This recipes was easy to make, but it tasted as if it took all day. I loved the mustard-cider sauce. It really enhanced the sauteed chicken. We will definitely make this again!

Ingredients

• CHICKEN CUTLETS:
• 4 boneless, skinless chicken breasts (6 to 8 ounces each)
• Salt and ground black pepper
• Vegetable oil
• MUSTARD-CIDER SAUCE:
• 2 teaspoons vegetable oil
• 1 medium shallot, minced (about 3 tablespoons)
• 1 1/4 cups apple cider
• 2 tablespoons cider vinegar
• 2 teaspoons whole-grain mustard
• 2 teaspoons minced fresh parsley leaves
• 2 tablespoons unsalted butter
• Salt and ground black pepper

Preparation

Step 1

Chicken:
Adjust an oven rack to the middle position and heat the oven to 200°F. Season both sides of each cutlet with salt and pepper.

Heat 2 teaspoons of oil in a 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in the skillet and cook without moving them until browned, about 2 minutes. Using a spatula, flip the cutlets and continue to cook until the second sides are opaque, 15 to 20 seconds.

Transfer to a large heatproof plate. Add 2 teaspoons of oil to the now-empty skillet and repeat to cook the remaining cutlets. Cover the plate loosely with foil and transfer it to the oven to keep warm while making the sauce.

Sauce:
Off the heat, add the oil and shallots to the hot skillet. Using residual heat, cook, stirring constantly, until softened, about 30 seconds.

Set the skillet over medium-high heat and add the cider and the vinegar. Bring to a simmer, scraping the pan bottom with a wooden spoon to loosen any browned bits. Simmer until reduced to 1/2 cup, 6 to 7 minutes.

Off the heat, stir in the mustard and parsley; whisk in the butter 1 tablespoon at a time. Season with salt and pepper and serve immediately with the cutlets.

Variation:
Sauteed Chicken Cutlets with Shallot and Wine Sauce

Follow the recipe for Sauteed Chicken Cutlets with Mustard-Cider Sauce, substituting 1/2 cup dry white wine and 3/4 cup cup low-sodium chicken broth for the cider, omitting the vinegar and mustard, replacing the parsley with 1 teaspoon minced fresh thyme, and increasing the butter to 3 tablespoons.