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RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4731
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Recipe Name: Sautéed Chicken Cutlets with Mustard-Cider Sauce - Copy
Source:
Submitted by: Lindy H. Frank Last Modified: 0000-00-00
Course: Entree Used in Baskets: No
Base: Poultry Kosher: No
Ethnicity: American Kosher for Passover: No
Preparation Time: 10.00 Minutes Number of Servings: 4
Inactive Prep Time: 0.00 Minutes Original Num Servings: 4
Cooking Time: 10.00 Minutes Heart Healthy: No
Oven Temp: 200 Approx. Cost/Serving: $1.95
# Sides Included: 0 Difficulty: Easy
Yields : 0 Cup Tested: No
Wine Type: Wine Suggestion:
Equipment Needed:
Suggested Sides:
Comments: The cutlets will be easier to slice in half if you freeze them for about 15 minutes.
Ingredients:
Directions:
Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large heatproof plate. Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.

Off heat, add 2 teaspoons oil and shallot to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds. Set skillet over medium-high heat and add cider and vinegar; bring to simmer, scraping pan bottom to loosen browned bits. Simmer until reduced to ½ cup, 6 to 7 minutes. Off heat, stir in mustard and parsley; whisk in butter 1 tablespoon at a time. Adjust seasonings with salt and pepper; serve immediately with cutlets.
Nutrition per Serving:
Calories: 392 Total Carbs: 10.2 Net Carbs: 0.0
Cholesterol: 128.0 Fat: 11.8 Protein: 56.02
Fiber: 0.02 Sodium: 157.33    



Average Rating:


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