Chicken Cutlet in White Wine Sauce - Recipe

CHICKEN CUTLET IN WHITE WINE
SAUCE

2 tbsp. flour
garlic powder (for sprinkling)
salt and pepper
2 lg. chicken breast cutlets, thinly sliced
2 eggs, beaten
1/4 cup fresh Italian parsley, minced
1 1/2 cups bread crumbs or panko
1 can low sodium (11 oz.) chicken broth
1 1/2 c. white wine
1 onion, diced
3 cloves garlic, minced
Mozzarella cheese, sliced
olive oil

In a small shallow pan (a pie dish works), beat egg with a fork until well mixed. Add parsley. Dust chicken cutlets lightly with flour, garlic powder, salt and pepper on both sides.

Dip cutlets into beaten egg, then dredge in bread crumbs or panko.

In heated skillet, brown cutlets on both sides in olive oil until cutlets are firm and opaque in color through to center. Remove from skillet and place on paper towels to absorb excess oil.

Sauce:

Combine chicken broth, wine, onion and garlic in a medium saucepan. (Tip: Use the chicken broth can to measure the wine - it's about the right amount).

Heat to boiling; reduce to a simmer and continue to simmer for 15 minutes or until volume is reduced to about half (if a thicker sauce is desired, stir in 1-2 tablespoons flour or Wondra at the start of cooking).

Place chicken cutlets in a shallow roasting pan lined with foil and spray with olive oil spray.

Place a slice of cheese over each cutlet. Pour sauce over cutlets.

Bake in a preheated 350°F oven for 10 to 15 minutes or until cheese has melted.

Servings: 2

Nutrition (per serving): 708 calories, 23.4g total fat, 278.9mg cholesterol, 1064mg sodium, 995.4mg potassium, 36.9g carbohydrates, 2.8g fiber, 5.7g sugar, 78.9g protein, 8.8g saturated fat, less than 1g trans fatty acids, 4.9mg iron, 92.9mcg folate, 888.6mg phosphorus, 1077.6IU Vitamin A, 1.9mcg Vitamin B12, 18.8mg Vitamin C, 8.8IU Vitamin D.

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recipe reviews
Chicken Cutlet in White Wine Sauce

· Apr 17 · #139693

Rose Rizzo (New Jersey) says:

I made this recipe tonight and it was excellent!

Reply

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