Light Sautéed Chicken Cutlets with a White Wine and Herb Pan Sauce

Name: Light Sautéed Chicken Cutlets with a White Wine and Herb Pan Sauce
Yield: Serves 4
Ingredients: 1/2 cup, unbleached all-purpose flour; 4 , boneless, skinless chicken breasts (about 6 ounces each), trimmed of excess fat and tenderloins removed (see illustration below) and sliced into cutlets (see illustrations below); , Salt and ground black pepper; 2 tablespoons, vegetable oil; 1 , medium shallot, minced (about 3 tablespoons); , Salt; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1/2 cup, dry white wine or vermouth; 1 1/2 cups, low-sodium chicken broth; 2 tablespoons, whole milk; 1 teaspoon, cornstarch; 2 teaspoons, minced fresh parsley leaves; 2 teaspoons, minced fresh tarragon leaves; , Ground black pepper

Main Courses
Chicken
Light

Sautéed cutlets are healthy, flavorful, but easy to overcook.

SERVES 4

TIME 55 minutes

Light Sautéed Chicken Cutlets with a White Wine and Herb Pan Sauce

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