Chicken Cutlets in Creamy Sauce

Chicken cutlets in creamy shallots sauce.

Chicken Cutlets in Creamy Sauce

Thin chicken cutlets in delicious pan sauce. Less than 30 minutes to a scrumptious chicken dinner. Easy to master and equally good when served with pasta, mashed potatoes or rice.

5 from 4 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 732kcal

Author: Milena Perrine

Ingredients

8 thin chicken cutlets*
1 cup flour**
salt pinch and pepper (pinch) to season flour + more to season sauce
3 tablespoon butter divided
3 tablespoon olive oil
3 shallots diced (sub with red onion)
2 cloves garlic minced
1 teaspoon thyme
¼ cup pilsner or white wine to deglaze pan or use chicken stock
1 ½ cup chicken stock
1 cup heavy cream

Instructions

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 tablespoon butter + 1 tablespoon 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 tablespoon 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.

Video

Notes

*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.

Other cream sauce recipes for chicken cutlets include:

Nutritional information is based on serving size using 2 cutlets per person, average weight of 2.5 oz each.

Nutrition