Sauteed Chicken Cutlets with Brandy, Cream, and Chive Pan Sauce

Name: Sauteed Chicken Cutlets with Brandy, Cream, and Chive Pan Sauce
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; 1 , medium shallot, minced (about 3 tablespoons); 1 teaspoon, all-purpose flour; 1/4 cup, brandy, plus 1 additional tablespoon; 3/4 cup, low-sodium chicken broth; 2 tablespoons, heavy cream; 1 teaspoon, Dijon mustard; 2 tablespoons, chopped chives; 2 teaspoons, fresh lemon juice from 1 lemon; , 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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