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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Active Time:30 minsTotal Time:30 minsServings:4 servingsJump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4 servings
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4 servings
Servings:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1/2teaspoongarlic powder1/2teaspoonground pepper1/4teaspoonsaltplus 1/8 teaspoon, divided4(4-ounce)chicken cutlets1tablespoonextra-virgin olive oil1tablespoonunsalted butter1tablespoonfinely choppedgarlic1 1/2tablespoonsall-purpose flour1/2cupdrywhite wine1 1/4cupswhole milk1/2cupfinelygrated Parmesan cheese2tablespoonsslicedfresh basil, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
1/2teaspoongarlic powder
1/2teaspoonground pepper
1/4teaspoonsaltplus 1/8 teaspoon, divided
4(4-ounce)chicken cutlets
1tablespoonextra-virgin olive oil
1tablespoonunsalted butter
1tablespoonfinely choppedgarlic
1 1/2tablespoonsall-purpose flour
1/2cupdrywhite wine
1 1/4cupswhole milk
1/2cupfinelygrated Parmesan cheese
2tablespoonsslicedfresh basil, plus more for garnish
Directions
Combine garlic powder, pepper and 1/4 teaspoon salt in a small bowl. Sprinkle chicken all over with the seasoning mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, turning once, until browned and an instant-read thermometer inserted into the thickest portion registers 165°F, 3 to 4 minutes per side. Transfer the chicken to a plate. Wipe the pan clean.
Melt butter in the skillet over medium heat. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add flour; whisk until combined. Stir in wine until a paste forms. Gradually whisk in milk, allowing the sauce to thicken until it lightly coats the back of a spoon, about 2 minutes. Whisk in Parmesan and the remaining 1/8 teaspoon salt.
Return the chicken to the pan; cook until heated through, about 2 minutes. Stir in basil. Transfer the chicken to a platter; spoon the sauce over the chicken. Garnish with more basil, if desired.
Frequently Asked Questions
Chicken cutlets come fromchicken breast, which offers a wealth of nutrients, including protein, choline, vitamin B6 and pantothenic acid (vitamin B5).
Due to the all-purpose flour, this recipe is not gluten-free as is. But you can replace the flour with all-purpose gluten-free flour to make it gluten-free.
You can replace the white wine with an equal amount of low-sodium chicken or vegetable broth plus 1½ teaspoons white-wine vinegar or lemon juice for a touch of brightness and acidity to balance out the dish.
Yes, you can make it ahead and refrigerate in an airtight container for up to 2 days. Reheat in 30-second intervals in the microwave until warm.
Serve these saucy chicken cutlets over pasta,brown rice,cauliflower rice,mashed potatoes,zucchini noodlesorspaghetti squashand with aside saladfor an easy weeknight dinner.
EatingWell.com, November 2023
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Nutrition Facts(per serving)331Calories15gFat10gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
