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.