We love a great chicken cutlet dinner, especially this one—it only takes 15 minutes to come together!
- Total time 15 minutes
- Portion size 4 servings
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 teaspoon chopped fresh rosemary
- 1/4 to 1/2 tsp hot pepper flakes
- 1 teaspoon lemon zest
- 1 clove garlic , finely grated or pressed
- 2 boneless skinless chicken breasts (about 450 g total)
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoons cold butter , cut in cubes
In bowl, stir together wine, rosemary, hot pepper flakes to taste, lemon zest and garlic.
Place 1 chicken breast on cutting board. Holding knife blade parallel to board and with opposite hand on top of chicken, slice horizontally all the way through breast to form 2 thin cutlets; repeat with remaining breast. Sprinkle each with salt.
In nonstick skillet, heat oil over high heat; cook chicken, turning once, until golden brown, 5 to 8 minutes. Transfer chicken to warmed plate; tent with foil. Reduce heat to medium; add wine mixture. Cook, scraping bottom of pan, until wine is reduced by half, 2 to 3 minutes. Remove from heat; gradually swirl in butter until blended. Drizzle sauce over chicken. Serve with mashed potatoes or rice.
Nutritional facts Per serving: about
- Sodium 269 mg
- Protein 26 g
- Calories 250
- Total fat 14 g
- Potassium 356 mg
- Cholesterol 88 mg
- Saturated fat 6 g
- Total carbohydrate 1 g
- Iron 4
- Folate 1
- Calcium 1
- Vitamin A 8
- Vitamin C 3