Sauteed Chicken Cutlets with Sherry, Red Pepper, and Toasted Garlic Pan Sauce

Name: Sauteed Chicken Cutlets with Sherry, Red Pepper, and Toasted Garlic Pan Sauce
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed, trimmed of excess fat, halved horizontally, and pounded 1/4-inch thick (see note above); , Salt and ground black pepper; 4 teaspoons, vegetable oil; 2 teaspoons, vegetable oil; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 teaspoon, all-purpose flour; 1/4 teaspoon, paprika; 3/4 cup, low-sodium chicken broth; 1/2 cup, dry sherry plus an additional 1 teaspoon; 1/4 cup, jarred roasted red peppers, patted dry and cut into 1/4-inch dice; 1/2 teaspoon, chopped fresh thyme leaves; 1 tablespoon, cold unsalted butter; , Salt and ground black pepper

Main Courses
Chicken
Weeknight

Appears in Cook's Illustrated September/October 2007

We rework classic French pan sauces to reduce the fat and punch up the flavor of chicken cutlets.

SERVES 4

TIME 50 minutes

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