Chicken Cutlets With Herb Butter

1. 1

   Sprinkle chicken breasts liberally with salt and pepper.

2. 2

   Over medium-high heat, heat oil until shimmering.

3. 3

   Working in 2 batches, dredge cutlets in flour, patting off any excess, then place in skillet.

4. 4

   Brown both sides, about 2 minutes per side, then transfer to a plate.

5. 5

   Repeat with remaining cutlets.

6. 6

   Chop parsley and mint together until fairly fine.

7. 7

   Add wine to pan and scrape up any browned bits with a wooden spoon.

8. 8

   Return the chicken to the pan and turn to coat.

9. 9

   Add butter and herbs.

10. 10

    Swirl to combine.

11. 11

    Serve with buttered noodles or roasted potatoes and a salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.