Chicken Cutlets With Herb Butter - cooking recipe

Ingredients

1/4 cup all-purpose flour
8 thin chicken cutlets
1 dash coarse salt
1 dash ground pepper
2 tablespoons olive oil
3/4 cup dry white wine
2 tablespoons butter, cold and cut into pieces
3 tablespoons fresh parsley or 3 tablespoons mint, finely chopped

Preparation

Season CUTLETS with SALT & PEPPER, then dredge in FLOUR.
Heat OIL in skillet over med-high heat.
Cooking in batches, brown both sides of CUTLETS (approx. 1 to 3 minutes per side), adding OIL, as needed.
Transfer cooked CHICKEN to plate, and tent with foil.
Add WINE to accumulated juices in skillet, bring to a boil.
Continue cooking, until alcohol has burned off, and liquid is reduced by half (approx. 4 minutes).
Add chicken, turn to coat.
Reduce heat to low, swirl in BUTTER and choice of HERBS.
Season with SALT & PEPPER, serve, and ENJOY!