Recipe

Sauteed Chicken Cutlets - Two Ways Recipe

	Robertg / All my dishes 8 months, 3 weeks ago Not your dried out,greasy cutlets Prep:15m Cook:20m Servings:4	Robertg
	moist and tender

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Ingredients

4 bone,skinless chicken breasts-tenderloin removed and excess fat removed, sliced in half horizonally.

salt and paper to taste

vegetable oil

mustard-cider sauce

2 tsp. vegetable oil

1 medium shallot,minced(about 3 Tbs. )

1 1/4 cup cider

2 Tbs. cider vinegar

2 tsp. whole grain mustard

2 tsp. parsley,minced

2 Tbs. butter

salt and pepper to taste

tomato,thyme and white wine vinegar sauce

2 tsp. tomato paste

1 cup chicken broth

3 Tbs. white wine vinegar

1 1/2 tsp. light brown sugar

6 sprigs of fresh thyme

Directions

BASIC:

place a sheet of plastic wrap on work area, put 1/2 tsp. oil in center and take one cutlet and coat on both sides in the oil,place a second piece of wrap over cutlet and pound to 1/4" thickness-repeat with the rest of the cutlets

adjust over rack to middle position and heat oven to 200*F.

season both sides of cutlets with salt and pepper

heat 2 tsp. oil in a heavy bottomed skillet over medium high until smoking

place 4 cutlets in skillet and cook without moving for 2 minutes. flip cutlets and cook second side until opaque, 15-20 seconds,transfer to a heat proof dish and place in oven.

add 2 tsp. more oil and cook remaining cutlets.

place them with 1st. cutlets and cover loosly with foil

FOR SAUCES: MUSTARD-CIDER SAUCE

off heat add 2 tsp.oil and shallots to hot skillet,using residual heat ,cook stirring constantly,until softened(about 30 seconds)return skillet to medium-high heat and add cider and vinegar

bring to a boil,scraping any fond loose,simmer until reduced to 1/2 cup (6-7 minutes)

off heat stir in mustard and parsley, whisk in butter,1 Tbs. at a time.adjust seasoning and serve over cutlets

>TOMATO,THYME AND WHITE WINE VINEGAR SAUCE

following above recipe, adding 2 tsp. tomato paste along with shallots, substituting broth for cider,and white vinegar for cider vinegar,and adding brown sugar and thyme sprigs with liquids and omitting mustard and parsley.

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