Sauteed Chicken Cutlets with Shallot & White Wine Sauce

Name: Sauteed Chicken Cutlets with Shallot & White Wine Sauce
Ingredients: 4 , boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations below; , vegetable oil; , Salt and ground black pepper; 2 teaspoons, vegetable oil; 1 , medium shallot, minced (about 3 tablespoons); 3/4 cup, low-sodium chicken broth; 1/2 cup, dry white wine; 1 teaspoon, minced fresh thyme leaves; 3 tablespoons, unsalted butter; , Salt and ground black pepper

Main Courses
Chicken

Sauteed super thin cutlets are satisfying midweek fare, except when they are tough and dry. We set out to put this classic dish back on the Tuesday-night dinner menu.

SERVES 4

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