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Season chicken breasts on both sides with ample salt and pepper. Put a handful of flour in a pie pan or other sided plate and position it near the stove. Combine sauce ingredients (see options below) of your choice in a 1-cup Pyrex measuring cup or small bowl. ?Heat 2 tablespoons of the butter and the oil in large skillet over medium heat. Dredge one of the chicken breasts in the flour, coating both sides well but shaking off any excess. Increase heat of the pan to medium high. Before adding the chicken, test the heat of the pan by flicking in a little of the dredging flour. If flour sizzles and immediately turns golden, the pan is ready. Add first floured chicken breast. Then quickly flour remaining breasts and add them to pan. Cook for about 4 minutes without moving breasts. Then, starting with the first one in the pan, turn them over and cook for another 3 or 4 minutes on the other side. Transfer the chicken to plate or plates and keep warm. Add pan sauce ingredients to hot pan and boil, stirring and scraping up browned bits in bottom of pan, over high heat until liquid is reduced by half. Add remaining tablespoon of butter and whisk until smooth and glossy. (Tilt pan to bring small amount of liquid to one side while you whisk in butter.) Spoon sauce over chicken and serve immediately. Makes 4 servings. Note: Choose the right size skillet so cutlets have neither too much nor too little space between them. A 12-inch pan works best for four cutlets. ?Quick Pan Sauces:?These sauces are designed for 4 chicken breasts, yielding about 1 to 1-1/2 tablespoons of sauce per breast. If you decide you want a bit more sauce, increase the total liquid ingredients to 2/3 cup and whisk in a little more butter.
This cooking method with the sauces also works well with turkey cutlets, boneless pork chops, or sliced pork loin.
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