Adults and children alike will love these chicken cutlets drizzled with a piquant dill pickle-butter sauce, which remind us a bit of sophisticated Chick-fil-A. There’s no breading, but the chicken goes into a screaming hot pan so it gets nice and golden brown on the outside. Chicken cutlets are sold in most markets, but you can easily split chicken breasts in half horizontally and make them yourself. Round the dish out with a side of quinoa, your favorite grain, or a green salad. Double the sauce for drizzling on leftover pasta for lunch the next day.
4 (5-oz.) chicken cutlets
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons chopped shallot
2 tablespoons chopped dill pickles
⅓ cup chicken broth
4 tablespoons cold unsalted butter, cut into pieces
1 tablespoon chopped fresh flat-leaf parsley
Sat fat 8.91g
How to Make It
Pat chicken cutlets dry. Season evenly with salt and pepper.
2. Heat oil in a large nonstick skillet over medium-high. Add cutlets in single layer, and cook until golden brown and done, about 3 minutes per side. Remove chicken from skillet, and cover to keep warm.
Add shallot and pickles to skillet, and cook, stirring often, until shallot is softened, about 1 minute. Add broth, and cook until liquid is reduced by half, about 2 minutes. Add butter, and cook, whisking constantly, until butter is melted and incorporated into sauce. Stir in parsley.
Place 1 cutlet on each of 4 plates. Spoon sauce evenly over cutlets.
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