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Chicken with Herb Butter
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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.
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