Chicken Cutlets With Almond Butter Sauce
From pleclare 13 years agoIngredients
- 4 boneless,skinless chicken breast halves (about 5-6 oz ea) shopping list
- salt and black pepper shopping list
- 2 Tbs flour shopping list
- 1 Tbs vegetable oil shopping list
- 1/4 c slivered almonds shopping list
- 1/2 c dry white wine or chicken broth shopping list
- 4 Tbs unsalted butter,sliced shopping list
- 1/4 c chopped scallions shopping list
How to make it
- Pound each breast between 2 sheets of plastic wrap with mallet until 1/2" thick Season cutlets with sat and pepper. Place flour in shallow dish and dredge both sides of cutlet in flour.
- Heat oil in large saute pan over med-hig. Arrange cutlets in pan and saute until browned on each side,about 5-7 mins.total. Remove cutlets from pan;keep warm
- Add almons to pan,saute until toasted,about 3 mins.
- Deglaze pan with wine,scraping up browned bits from bottom of pan. Simmer until wine thickens slightly,3 mins.
- Off heat,stir in butter until melted and sauce thickens. Add scallions to sauce. Divide sauce evenly among each serving oc chicken.
People Who Like This Dish 5
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- pleclare Framingham, MA
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