Sauteed Chicken Cutlets with Tomato, Thyme and White Wine Vinegar

Name: Sauteed Chicken Cutlets with Tomato, Thyme and White Wine Vinegar
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat and prepared according to illustrations below; , vegetable oil; , Salt and ground black pepper; 2 teaspoons, vegetable oil; 1 , medium shallot, minced (about 3 tablespoons); 2 teaspoons, tomato paste; 1 cup, low-sodium chicken broth; 3 tablespoons, white wine vinegar; 1 1/2 teaspoons, light brown sugar; 6 sprigs, fresh thyme; 2 tablespoons, unsalted butter; , Salt and ground black pepper

Main Courses
Chicken
Weeknight

Appears in Cook's Illustrated November/December 2003

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

TIME 45 minutes

Sauteed Chicken Cutlets with Tomato, Thyme and White Wine Vinegar

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