Sauteed Chicken Cutlets with Low-Fat Pan Sauce

By gnikylime

Ingredients

• Cutlets:
• 1/2 c. unbleached all-purpose flour
• 4 boneless, skinless chicken breasts (about 1+1/2 lbs.), trimmed, tenderloins removed, and sliced into cutlets (half horizontally)
• Table salt and ground black pepper
• 2 T. vegetable oil
• Sauce:
• 1 medium shallot, minced (about 3 T.)
• Table salt
• 2 medium garlic cloves, minced or pressed (about 2 t.)
• 1/2 c. dry white wine or vermouth
• 1+1/2 c. low-sodium chicken broth
• 2 T. whole milk
• 1 t. cornstarch
• 2 t. minced fresh parsley leaves
• 2 t. minced fresh tarragon leaves
• Ground black pepper

Details

Servings 4

Preparation

Step 1

1. FOR THE CUTLETS: Spread flour in shallow dish. Pat cutlets dry with paper towels, then season with salt and pepper. Lightly dredge cutlets in flour and shake off excess; set aside.
2. Heat 1 T. of oil in 12-in. skillet over medium-high heat until just smoking. Lay half of cutlets in skillet and cook until light golden, about 3 min. Flip cutlets over and continue to cook until meat is no longer pink in center and feels firm when pressed with finger, about 2 min. Transfer cutlets to plate and cover with foil; set aside. Repeat with remaining oil and cutlets.
3. FOR THE SAUCE: Add shallot and 1/4 t. salt to oil left in skillet, return to medium-low heat, and cook until softened, about 2 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in wine, scraping up browned bits. Add broth, bring to simmer, and cook until mixture measures 3/4 c., about 5 min.
4. Pour any accumulated chicken juices into simmering sauce. Whisk milk and cornstarch together in small bowl, then whisk into simmering sauce. Continue to simmer until sauce has thickened, about 1 min. Off heat, stir in parsley and tarragon and season with salt and pepper to taste. Spoon sauce over cutlets before serving.