Recipe: Sauteed Chicken Cutlets with Wine Sauce
Page: HTCE p. 679
Rating: ******************
I make this frequently and my family licks their plates, scoops more sauce onto potatoes (or green beans or whatever's left on the plate) and keeps eating. It's the same method as the 1997 edition of Joy of Cooking Simple Sauteed Chicken recipe, but the ingredients vary a touch. Both cookbooks have the same basic sauteed chicken cutlets recipe, but the wine sauce recipe is where Mark shines: SO SIMPLE.
As Bridgette does, Mark calls for you to pound the chicken slightly--I just do it a touch to even out the thickest part. He calls for 1 cup of flour; you really only need about1/4-1/2 a cup. And, don't oversalt your chicken; the sauce is reduced so much that it will be too salty; just salt the chicken a touch before cooking because you can always add more later.
Incidentally, we're not sure we can taste the wine a lot. I've done this with Scotch, Reisling, whatever's on hand that's white/light in color. I think it would be just as good with chicken broth plus an herb or two (if I'm using wine, I don't bother with the herbs much--usually too busy on a weeknight).
It makes a terrific entree for a nice dinner that still only takes 1/2 an hour to make. Serve it with some mashed or roasted potatoes (you'd have to start the potatoes first), some green beans, and some bread: classy meal on a weekday that's easy to make and inexpensive!
