Chicken Cutlets with Herb Butter

By soccercat

Ingredients

• 1/4 cup all-purpose flour
• 8 thin chicken cutlets (1-1/2 lbs.)
• 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

Preparation

Step 1

1. Place four 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 skillet as needed. Transfer chicken to a plate and tent with foil.

2. Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced b;y 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

362 calories, 14g fat, 40g protein, 7g carbs.