Saturday, April 25, 2009

Chicken Cutlets with Herb Butter Sauce and a side of Leeky Cauliflower



Basically...I can't stand reading magazines. Thumbing through them, glancing at pictures, reading short articles on things that barely interest me...it all irritates me. I'm a book person. I read a lot of books and always have a book I'm reading. Buuut....I do like my Everyday Food magazine. It's filled with recipes! I don't even know if it has "articles" (I ignore the ads). I have found plenty of really good recipes in that little tightly recipe-packed mini magazine. 

Tonight's dinner came from the latest issue (and I think the last issue from my subscription. I'll have to wait a while before I subscribe again...darn) of Everyday Food. What caught my attention was the simplicity (long day on my feet, cleaning the house requires simplicity in the kitchen)...and the use of fresh herbs. Oh...and probably the word "butter".



Ingredients:
1/4 cup all purpose flour
8 thick chicken cutlets
salt and pepper to taste
2 tablespoons olive oil (I used 1/2 butter, and 1/2 olive oil)
3/4 cup dry white wine
2 tablespoons cold butter, cut into pieces
3 tablespoons finely chopped fresh parsley or mint (or a combination) Actually, I used parsley, basil and dill

Instead of paying huge amounts of money for those cutlets at the store, I just slice the chicken breast in half...butterfly style. I only did 3 breast, which gave me 6 "cutlets" and 3 chicken tenderloins (mmmm...those are the best part!). Season the chicken with salt and pepper.



Dredge in flour:



In a large skillet, heat 1 tablespoon of oil over medium-high. Working in batches, cook chicken until browned, 1 - 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.



Add wine to accumulated juices from chicken in skillet and boil until liquid has reduced by half, about 4 minutes. I forgot to take a picture of the liquid before it reduced. I think I was busy chopping up my herbs at that time. Just imagine a brownish liquid covering the bottom of your pan. Scrape up all those little crunchies that stuck to the bottom of your pan. They add great flavor!! The aroma was incredible!!!

Add chicken and turn to coat (oh look...I finally remembered to take a picture before I added all the chicken back into the pan!! LOL).




Remove skillet from heat and swirl in butter and herbs.



Season with salt and pepper.
Serve and enjoy!!


Oh ya...I had a side dish too. I had a head of cauliflower that was in serious need of being used soon. I also had a couple of leeks left over from the BakeSpace Challenge that I did a few days ago. Sooooo.....I decided to steam the cauliflower:


and caramelize the leeks in butter and garlic

Once again...it was an aroma thing!!

Then serve the cauliflower with the leeks sprinkled on top!




6 comments:

  1. Looks good to me! Mmmm, pan crunchies...

    ReplyDelete
  2. Look Bob...no tomato sauce on my breaded chicken! LOL

    ReplyDelete
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    ReplyDelete
  4. That's really delicious, Danielle.

    ReplyDelete
  5. YUM, Danielle it all looks Delicious...

    ReplyDelete
  6. Danielle... I LOVE chicken cooked that way!!!

    We all need to lighten up a bit in my house, so I'll probably be cooking lots more chicken!

    ReplyDelete

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