Sautéed Worcestershire Chicken – a delicious recipe with cutlets, Salt, flour, unsalted butter, vegetable oil, Worcestershire sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 200u00b0F. Sprinkle chicken with salt and pepper; dredge in flour.
2
Warm 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add half of cutlets and cook until browned, about 4 minutes. Turn and cook until firm and browned on both sides, about 3 minutes longer. Transfer to a plate and loosely cover with foil to keep warm.
3
Add another 1 Tbsp. each butter and oil to skillet and repeat with remaining cutlets. Add to platter and keep warm in oven.
4
Add Worcestershire sauce, vinegar and chicken broth to empty skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat and stir in remaining 1 Tbsp. butter until it is melted. Season sauce with salt and pepper. Pour sauce over chicken and garnish with chopped parsley. Serve immediately.
517
kcal
Calories
24
g
Fat
10
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 pounds thin chicken breast cutlets, Salt and pepper, 1/3 cup all-purpose flour, 3 tablespoons unsalted butter, and more.
Yes, Sautéed Worcestershire Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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