Sauteed Chicken Cutlets with Shallot & White Wine Sauce
By America's Test KitchenPublished on October 14, 2011
Yield
Serves 4
Ingredients
Chicken Cutlets
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations belowvegetable oil Salt and ground black pepperShallot and White Wine Sauce
2 teaspoons vegetable oil 1 medium shallot, minced (about 3 tablespoons)¾ cup low-sodium chicken broth ½ cup dry white wine 1 teaspoon minced fresh thyme leaves 3 tablespoons unsalted butter Salt and ground black pepperBefore You Begin
To make slicing the cutlets in half even easier, pop the chicken into the freezer until firm, about 15 minutes.
Instructions
- Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Using a spatula, flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large heatproof plate. Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
- Off heat, add the oil and shallot to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds. Set skillet over medium-high heat and add chicken broth and dry white wine; bring to simmer, scraping pan bottom to loosen browned bits. Simmer until reduced to 1/2 cup, 6 to 7 minutes. Off heat, stir in thyme; whisk in butter 1 tablespoon at a time. Adjust seasonings with salt and pepper; serve immediately with cutlets.
for the chicken
for the sauce
Yield
Serves 4Ingredients
Chicken Cutlets
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations below
vegetable oil
Salt and ground black pepper
Shallot and White Wine Sauce
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)
¾ cup low-sodium chicken broth
½ cup dry white wine
1 teaspoon minced fresh thyme leaves
3 tablespoons unsalted butter
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
Chicken Cutlets
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations below
vegetable oil
Salt and ground black pepper
Shallot and White Wine Sauce
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)
¾ cup low-sodium chicken broth
½ cup dry white wine
1 teaspoon minced fresh thyme leaves
3 tablespoons unsalted butter
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
Chicken Cutlets
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations below
vegetable oil
Salt and ground black pepper
Shallot and White Wine Sauce
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)
¾ cup low-sodium chicken broth
½ cup dry white wine
1 teaspoon minced fresh thyme leaves
3 tablespoons unsalted butter
Salt and ground black pepper
Test Kitchen Techniques
Why This Recipe Works
Sautéed super-thin cutlets are satisfying midweek fare, except when they are tough and dry. We wanted juicy, ultrathin sautéed chicken cutlets, paired with a sauce that complements, rather than overpowers, the meat.
For evenly sized cutlets, we took a two-step approach. We halved the chicken breasts horizontally before pounding them to an even thickness under plastic wrap. Halving and pounding the breasts ensures that they cook at the same rate, and turn out moist, tender, and juicy. To further ensure the cutlets turned out juicy, we browned them on only one side.
Before You Begin
To make slicing the cutlets in half even easier, pop the chicken into the freezer until firm, about 15 minutes.
Instructions
- Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Using a spatula, flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large heatproof plate. Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
- Off heat, add the oil and shallot to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds. Set skillet over medium-high heat and add chicken broth and dry white wine; bring to simmer, scraping pan bottom to loosen browned bits. Simmer until reduced to 1/2 cup, 6 to 7 minutes. Off heat, stir in thyme; whisk in butter 1 tablespoon at a time. Adjust seasonings with salt and pepper; serve immediately with cutlets.
for the chicken
for the sauce
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