RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6515
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| Recipe Name: |
Sautéed Chicken Cutlets with Mustard-Cider Sauce - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
The cutlets will be easier to slice in half if you freeze them for about 15 minutes.
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Ingredients:
4 8-ozs chicken breast, boneless, skinless trimmed of fat & cut in cutlets
1 to taste salt and pepper
2 Tablespoons vinegar, cider
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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. |
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| 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 |
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