Rosemary and Chili Chicken Cutlets Rosemary and Chili Chicken Cutlets

Rosemary and Chili Chicken Cutlets | Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 4
  • Fibre 0.0
  • Folate 1
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8
  • Vitamin C 3
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Lunch & Dinner

Rosemary and Chili Chicken Cutlets

Login