This is one of my most requested dishes. I made it tonight for dinner and it was delicious as always. You can substitute chicken stock for the wine and the recipe easily doubles or triples for extra servings.
Chicken Cutlets in Cream Sauce
2-6 ounce chicken breasts, boneless & skinless, well trimmed, pounded 1/4"
1/2 cup flour
1 teaspoon salt
1 tablespoon olive oil, not extra virgin
1 tablespoon butter
1 clove garlic , chopped
1 tablespoon shallots, chopped
4 ounces dry white wine
4 slices lemon
4 ounces rich chicken stock
1/2 cup heavy cream
2 tablespoon parsley, chopped
salt and white pepper to taste
Garnish:
2 sprigs parsley
2 sprigs fresh sage
Preparation:
Dip the well trimmed and pounded chicken breasts in flour seasoned with 1 teaspoon salt. In a sauté pan that has been preheated along with the olive oil and butter, put in the chicken breasts as the oil mixture begins to bubble and turn slightly golden . Cook until light golden on both sides, about 10 minutes on medium-low heat. Remove from the pan and keep warm. Now add the shallots and garlic and cook for one minute, (do not brown). Add the lemon slices, white wine and chicken stock. Bring to a boil over high heat and cook until the liquid is reduced to half its original volume. Remove the lemon slices and add the heavy cream. Season with salt and ground white pepper to your liking, I would start with 2 or 3 dashes of white pepper and 1/2 teaspoon of salt. Bring the sauce to a boil over medium heat and simmer until the volume is about 6 ounces. Place the warm chicken breast back in with the sauce and cook half covered for 3-4 minutes to re-heat the chicken. Add the chopped parsley and serve with pasta of your choice, thin linguini is a good choice. Garnish everything with sprigs of parsley and sage.
1/2 cup flour
1 teaspoon salt
1 tablespoon olive oil, not extra virgin
1 tablespoon butter
1 clove garlic , chopped
1 tablespoon shallots, chopped
4 ounces dry white wine
4 slices lemon
4 ounces rich chicken stock
1/2 cup heavy cream
2 tablespoon parsley, chopped
salt and white pepper to taste
Garnish:
2 sprigs parsley
2 sprigs fresh sage
Preparation:
Dip the well trimmed and pounded chicken breasts in flour seasoned with 1 teaspoon salt. In a sauté pan that has been preheated along with the olive oil and butter, put in the chicken breasts as the oil mixture begins to bubble and turn slightly golden . Cook until light golden on both sides, about 10 minutes on medium-low heat. Remove from the pan and keep warm. Now add the shallots and garlic and cook for one minute, (do not brown). Add the lemon slices, white wine and chicken stock. Bring to a boil over high heat and cook until the liquid is reduced to half its original volume. Remove the lemon slices and add the heavy cream. Season with salt and ground white pepper to your liking, I would start with 2 or 3 dashes of white pepper and 1/2 teaspoon of salt. Bring the sauce to a boil over medium heat and simmer until the volume is about 6 ounces. Place the warm chicken breast back in with the sauce and cook half covered for 3-4 minutes to re-heat the chicken. Add the chopped parsley and serve with pasta of your choice, thin linguini is a good choice. Garnish everything with sprigs of parsley and sage.
Enjoy!
Blessings,
Lisa
