GOOD TO KNOW It takes only a tablespoon (or two) of olive oil to sauté chicken cutlets to a golden finish. Dredging the chicken in flour first encourages browning, but the temperature of the pan is the real key: Start with a hot skillet, and let the chicken form a crust before turning. After you remove the chicken from the pan, incorporate the browned bits into a quick sauce with wine, herbs, and some butter.

　　

Ingredients

serves 4

　　1/4 cup all-purpose flour

　　8 thin chicken cutlets (1 1/2 pounds total)

　　Coarse salt and ground pepper

　　2 tablespoons olive oil

　　3/4 cup dry white wine

　　2 tablespoons cold unsalted butter, cut into small pieces

　　3 tablespoons finely chopped fresh flat-leaf parsley or mint (or a combination)

　　

Step 1

Place flour in a shallow dish. Pat dry chicken, then season with salt and pepper and dredge in flour to coat. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer each batch of chicken to a plate and tent loosely with foil to keep warm.

　　

Step 2

Add wine and accumulated juices from chicken to skillet and bring to a boil. Cook until liquid has reduced by half, about 4 minutes. Return chicken to skillet and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper. Serve immediately.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 362

　　

Step 5

Fat: 14.6g (5.1g Saturated Fat)

　　

Step 6

Protein: 40.3g

　　

Step 7

Carbohydrates: 7g

　　

Step 8

Fiber: 0.3g

　　Everyday Food: Light