Chicken Cutlets with Herb Butter | Everyday Food with Sarah Carey

Today I'm going to show you a way to cook chicken that's as simple as it is satisfying. The great thing about this recipe is that it's super versatile -- learn the technique and it will work with any herb combination and any lean protein cutlet you like, from turkey to pork. The recipe calls for chicken breast cutlets, which you can buy -- or you can make your own by cutting boneless breasts in half and pounding them thin.

Sarah's Tip of the Day:
The best thing about this recipe? The dredged chicken browns so easily and the herbs and butter come together to make an instant sauce. Watch and see how easy it is!

I'll probably serve this with Rice Pilaf with Almonds and some steamed broccoli, but Herbed Orzo or Minted Couscous might be nice, too. What's your favorite chicken accompaniment?

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Recipe Ingredients:
1/4 cup all-purpose flour
8 thin chicken cutlets (1 1/2 pounds total)
Coarse salt and ground pepper
2 tablespoons olive oil
3/4 cup dry white wine
2 tablespoons cold butter, cut into pieces
3 tablespoons finely chopped fresh parsley or mint (or a combination)

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Nutritional Info:
Per serv: 363 cal; 15 g fat; 40 g protein; 7 g carb; 0 g fiber

More Chicken Recipes: http://full.sc/P91FR1

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Chicken Cutlets with Herb Butter | Everyday Food with Sarah Carey
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