Chicken Cutlets in Creamy Sauce
Thin chicken cutlets in delicious pan sauce. Less than 30 minutes to a scrumptious chicken dinner.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 8 thin chicken cutlets*
- 1 cup flour**
- salt (pinch) and pepper (pinch) to season flour + more to season sauce
- 3 tbsp butter, divided
- 3 tbsp olive oil
- 3 shallots, diced (sub with red onion)
- 2 cloves garlic, minced
- 1 tsp thyme
- 1/4 cup pilsner or white wine to deglaze pan (or use chicken stock)
- 1 1/2 cup chicken stock
- 1 cup heavy cream
In a shallow bowl or plate mix flour, pinch of salt and pepper. Dredge the chicken cutlets and shake off excess.
In a large cast iron or stainless steel skillet over medium high heat melt 1 tbsp butter + 1 tbsp olive oil and sear four of the cutlets until golden brown on each side. Remove from pan, add butter and olive oil and repeat for the next four cutlets.
Bring the heat down to medium, place last 1 tbsp or butter and olive oil in pan and saute (about 3 mins) the shallots, garlic, thyme and season with salt and pepper to taste.
Deglaze the pan with a bit of beer/wine/stock and scrape off brown bits. Add chicken stock, bring to simmer and let reduce by half.
Add the cream, stir, add all the chicken cutlets and simmer for about 8 minutes until sauce thickens and cutlets are fully cooked. Serve family style with pasta, mashed potatoes, rice or roasted veggies.
*You can fillet chicken cutlets from a chicken breast at home. Consult the picture step by step instructions below. **Use chickpea(garbanzo) flour as a gluten free alternative. Nutritional information is based on serving size using 2 cutlets per person, average weight of 2.5 oz each.
Calories: 732kcal | Carbohydrates: 10.7g | Protein: 106.2g | Fat: 27g | Saturated Fat: 8.5g | Cholesterol: 301mg | Sodium: 640mg | Potassium: 109mg | Fiber: 0.3g | Sugar: 0.5g | Calcium: 90mg | Iron: 3.8mg