Sautéed Chicken Cutlets with Porcini Sauce

Name: Sautéed Chicken Cutlets with Porcini Sauce
Cuisine: Europe, Italian
Ingredients: 1/2 ounce, dried porcini mushrooms (about 3/4 cup) (see note); 1 cup, low-sodium chicken broth; 1/4 cup plus 1 teaspoon, unbleached all-purpose flour; , Salt and ground black pepper; 4 , boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed and breasts trimmed of excess fat, halved horizontally, and pounded 1/4 inch thick (see note); 2 tablespoons, vegetable oil, plus 1 teaspoon; 1 small, shallot, minced (about 2 tablespoons); 1/4 cup, dry vermouth; 1 teaspoon, tomato paste; 1 teaspoon, soy sauce; 1/2 teaspoon, sugar; 2 tablespoons, cold unsalted butter; 1/2 teaspoon, minced fresh thyme leaves; 1/2 teaspoon, juice from 1 lemon

Main Courses
Europe
Italian
Poultry
Chicken

Appears in Cook's Illustrated March/April 2009

These chicken cutlets take on the flavors of an hours-long braise in far less time, making this dish possible any night of the week.

SERVES 4

TIME 1 hour

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