Chicken Cutlets with Pine Nuts and Lime

By aiati

Tangy and light, this is a delicious chicken dish for year round enjoyment.

Ingredients

• 2 tablespoons minced fresh parsley
• 1 tablespoon chopped pine nuts
• 1 1/2 teaspoons grated lime zest
• 1/2 teaspoon minced garlic
• 1/4 cup flour
• 1 teaspoon dried tarragon (cilantro also works well)
• Salt and pepper
• 4 boneless, skinless chicken-breasts (1 1/2 pounds in all)
• 4 1/2 tablespoons olive oil
• 3/4 cup dry white wine
• 1 tablespoon lime juice

Preparation

Step 1

In a small bowl, combine the parsley, pine nuts, 1/2 teaspoon of the lime zest, and the garlic. In a medium bowl, mix the flour with the remaining 1 teaspoon lime zest and the tarragon.

Flatten the chicken to 1/8 inch. Salt and pepper each side of the breast. Dredge in the seasoned flour, and shake of the excess.

Heat the oven to 250 degrees. In a large frying pan, melt the butter with the oil over moderately high heat. Reduce the heat to moderate and cook tthe cutlets until lightly browned and cooked through, about 45 seconds on each side.

Pour the wine into the frying pan and cook, scraping the bottom of the pan to dislodge any brown bits, until reduced to 1/2 cup, about 2 minutes. Stir in the lime juice and the pine-nut mixture.

Place cutlets on a dish and pour the sauce over them.