Chicken Cutlets with Herb Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tb olive oil |
1 1/2 yukon gold or new potatoes peeled, cut into 1/2 in pieces |
salt to taste |
1 1/2 chicken cutlets |
1/4 ts black pepper |
1/4 cup white wine |
2 tb butter chilled |
2 tb fresh herbs, rosemary, chives, parsley ortarrogon |
Directions:
1. Heat oven to 425. Heat the oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 15 minutes. Transfer to baking dish and season with salt. Bake for 10 minutes. M meanwhile, rinse chicken and pat dry. season with salt and pepper. Return the skillet to medium high heat. Add the chicken and cook until browned on each side and cooked through, 3 to 4 minutes per side. Transfer the chicken to a platter. Add the wine to the skillet, reduce heat, and simmer for two minutes, constantly stirring and scraping the bottom. Add 1 TB of the butter and stir or whisk until completely combined. Repeat with remaining butter. Remove skillet from heat. Add the herbs and season with salt and pepper and whisk to combine. Add the potatoes to the platter with the chicken and spoon sauce over the top.
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