Back to Chicken Cutlets with Herb Butter All Reviews for Chicken Cutlets with Herb Butter - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 chicken cutlets herb butter
Ingredients Ingredient Checklist 1/4 cup all-purpose flour 8 thin chicken cutlets (1 1/2 pounds total) Coarse salt and ground pepper 2 tablespoons olive oil 3/4 cup dry white wine 2 tablespoons cold butter, cut into pieces 3 tablespoons finely chopped fresh parsley or mint (or a combination)
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4 chicken cutlets herb butter
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
chicken cutlets herb butter
chicken cutlets herb butter
Ingredients
Ingredients
- 1/4 cup all-purpose flour 8 thin chicken cutlets (1 1/2 pounds total) Coarse salt and ground pepper 2 tablespoons olive oil 3/4 cup dry white wine 2 tablespoons cold butter, cut into pieces 3 tablespoons finely chopped fresh parsley or mint (or a combination)
Directions
Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.
Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.
Reviews (13)
Add Rating & Review 165 Ratings 5 star values: 30 4 star values: 50 3 star values: 53 2 star values: 25 1 star values: 7
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Reviews (13)
Add Rating & Review 165 Ratings 5 star values: 30 4 star values: 50 3 star values: 53 2 star values: 25 1 star values: 7
Add Rating & Review
165 Ratings 5 star values: 30 4 star values: 50 3 star values: 53 2 star values: 25 1 star values: 7
165 Ratings 5 star values: 30 4 star values: 50 3 star values: 53 2 star values: 25 1 star values: 7
165 Ratings 5 star values: 30 4 star values: 50 3 star values: 53 2 star values: 25 1 star values: 7
5 star values: 30 4 star values: 50 3 star values: 53 2 star values: 25 1 star values: 7
Martha Stewart Member Rating: 4 stars 06/18/2018 Sorry, I've been making this for many years, and the breasts gently and season, then dredge in flour with a bit of Baking Soda ( it adds a tiny crunch) I sautee in a mix of Butter and Olive oil...I sautee about 2 min. on first side and 1 min. on other side...I remove toa plate and tent with foil...I then add just a tad more Butter and toss in mushrooms over med. High heat till they start to release their liquid...Then, I sprinkle a bit of flour and cook about 70 seconds, stirring, then add 3/4 cup Chardonnay and 3/4 cup of Sodium Free Chicken Stock...toss in about a teaspoon of powdered chicken bouillon (for added flavor) stir constantly until desired consistency. Add Chicken and Mushroom back in and Simmer on Low heat for about 5 minutes. Always taste sauce before serving in order to know what it needs! A dash or tow of Lea & Perrins Worcestershire sauce takes this to a whole new level.I know this sounds like a lot, but it does not take any more time, I promise! Hope you will try it! Martha Stewart Member Rating: Unrated 05/24/2016 This was virtually flavorless. If I were to make it again, which I doubt I will since I have plenty of chicken recipes, I would add garlic and probably use marsala wine Martha Stewart Member Rating: Unrated 09/10/2012 Ive been cooking a long, long time. It was so nice to review the basics once again. Sometime we try to hard. this was simple and delicious. thank you Sarah. Martha Stewart Member Rating: Unrated 07/20/2012 I loved this recipe! Fast and simple, and we already had all the ingredients. I used Marsala wine, since I already had an open bottle of it, and a mixture of parsley, basil, and oregano. Also, since the recipe called for cutlets, I pounded chicken breasts into thin cutlets between two pieces of wax paper. Martha Stewart Member Rating: Unrated 05/15/2012 This was very tasty and very simple to make. I think the EveryDay Food with Sarah Carey feature is great. I am really enjoying it. Martha Stewart Member Rating: Unrated 05/15/2012 I would like to be able to print these delicious recipes. However, is there a way to print ONLY the recipe, & not everything surrounding it on the page? Martha Stewart Member Rating: 5 stars 09/18/2011 This was amazing and so easy! I used marsala instead of a dry white and it came out wonderful. The marsala camalized and coated the chicken beautifully. Martha Stewart Member Rating: Unrated 01/02/2011 Thanks for this recipe!! This is my favorite go-to for chicken. We have it every month easily. We like to substitute or cut the white wine with cooking sherry. And the herbs are also can be experimented with (although the mint combo is the winner!) Also, the ease of this recipe means my hubby will make it for the family as well! Martha Stewart Member Rating: Unrated 08/04/2010 yummmmm! I used parsley, mint, and chives and it was delicious! Martha Stewart Member Rating: Unrated 05/13/2010 This was very easy and good, made it like a beurre blanc (sorry cant spell to save my life) with wine reduced added butter and herbs then topped chicken. Excellent and quick. served with pasta salad with arugula, goat cheese and c. beans. found on this site in graduation recipes. loved that too, better than it looked. Martha Stewart Member Rating: Unrated 05/11/2010 This was very easy and nice and fresh tasting. My family enjoyed it. Served it with rice and asparagus :) Martha Stewart Member Rating: Unrated 04/16/2010 i so didn't feel like cooking tonight and this was so fast and easy i loved it. i used 1tbs dried parsley bc i didn't have fresh herbs on hand either. Very good! Martha Stewart Member Rating: Unrated 02/28/2010 Nice, quick easy recipe. I used 1T dried marjoram, since I didn't have any fresh herbs handy.Martha Stewart Member
Rating: 4 stars 06/18/2018
Sorry, I’ve been making this for many years, and the breasts gently and season, then dredge in flour with a bit of Baking Soda ( it adds a tiny crunch) I sautee in a mix of Butter and Olive oil…I sautee about 2 min. on first side and 1 min. on other side…I remove toa plate and tent with foil…I then add just a tad more Butter and toss in mushrooms over med. High heat till they start to release their liquid…Then, I sprinkle a bit of flour and cook about 70 seconds, stirring, then add 3/4 cup Chardonnay and 3/4 cup of Sodium Free Chicken Stock…toss in about a teaspoon of powdered chicken bouillon (for added flavor) stir constantly until desired consistency. Add Chicken and Mushroom back in and Simmer on Low heat for about 5 minutes. Always taste sauce before serving in order to know what it needs! A dash or tow of Lea & Perrins Worcestershire sauce takes this to a whole new level.I know this sounds like a lot, but it does not take any more time, I promise! Hope you will try it!
Rating: 4 stars
Rating: Unrated 05/24/2016
This was virtually flavorless. If I were to make it again, which I doubt I will since I have plenty of chicken recipes, I would add garlic and probably use marsala wine
Rating: Unrated
Rating: Unrated 09/10/2012
Ive been cooking a long, long time. It was so nice to review the basics once again. Sometime we try to hard. this was simple and delicious. thank you Sarah.
Rating: Unrated 07/20/2012
I loved this recipe! Fast and simple, and we already had all the ingredients. I used Marsala wine, since I already had an open bottle of it, and a mixture of parsley, basil, and oregano. Also, since the recipe called for cutlets, I pounded chicken breasts into thin cutlets between two pieces of wax paper.
Rating: Unrated 05/15/2012
This was very tasty and very simple to make. I think the EveryDay Food with Sarah Carey feature is great. I am really enjoying it.
I would like to be able to print these delicious recipes. However, is there a way to print ONLY the recipe, & not everything surrounding it on the page?
Rating: 5 stars 09/18/2011
This was amazing and so easy! I used marsala instead of a dry white and it came out wonderful. The marsala camalized and coated the chicken beautifully.
Rating: 5 stars
Rating: Unrated 01/02/2011
Thanks for this recipe!! This is my favorite go-to for chicken. We have it every month easily. We like to substitute or cut the white wine with cooking sherry. And the herbs are also can be experimented with (although the mint combo is the winner!) Also, the ease of this recipe means my hubby will make it for the family as well!
Rating: Unrated 08/04/2010
yummmmm! I used parsley, mint, and chives and it was delicious!
Rating: Unrated 05/13/2010
This was very easy and good, made it like a beurre blanc (sorry cant spell to save my life) with wine reduced added butter and herbs then topped chicken. Excellent and quick. served with pasta salad with arugula, goat cheese and c. beans. found on this site in graduation recipes. loved that too, better than it looked.
Rating: Unrated 05/11/2010
This was very easy and nice and fresh tasting. My family enjoyed it. Served it with rice and asparagus :)
Rating: Unrated 04/16/2010
i so didn’t feel like cooking tonight and this was so fast and easy i loved it. i used 1tbs dried parsley bc i didn’t have fresh herbs on hand either. Very good!
Rating: Unrated 02/28/2010
Nice, quick easy recipe. I used 1T dried marjoram, since I didn’t have any fresh herbs handy.
All Reviews for Chicken Cutlets with Herb Butter
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Cutlets with Herb Butter
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
