Homemade Recipes

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)

Directions:

Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.

Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.