Chicken Cutlets with Sherry Cream Sauce
Fast and easy doesn't have to be bland and boring. I made this up one night after our son's football practice."Great, great tasting, fast dish. I used pre-sliced, boneless & skinless, thin-sliced breasts, substituted 1/4 c. chopped sun-dried roasted tomatoes (packed in oil) (omitted the red peppers), doubled the remaining sauce ingredients and I only had dried parsley so I used 1 tablespoon. The tomatoes added a nice tang to the sauce. I served over Barilla Cut-Spaghetti with french bread. Delish!" - GoodCookin80513
Yield: 4 Servings Ready in 45 minutes
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Verified by stevemur
|2 chicken breasts; each cut in half lengthwise|
|1 teaspoonblack pepper|
|1/4 cupall purpose flour|
|1 tablespoonolive oil|
|4 cloves garlic; chopped|
|1/4 cuproasted red pepper; diced|
|1 tablespoonparsley; fresh chopped|
|1/4 cupheavy cream|
|6 ouncespasta; cooked according to instructions|
Chicken Cutlets with Sherry Cream Sauce Preparation
Season the chicken cutlets with ? tsp salt and ? tsp pepper.
Season the flour with the rest of salt and pepper. Dredge the cutlets in the flour and knock off the excess.
Pre-heat a skillet over medium heat. Add 1 Tbsp of butter and oil.
Saute the cutlets for 3 minutes per side or until they reach an internal temp of 160f. I had to do this in batches because I couldn''t get them all in one skillet.
Add the garlic and saute for 1 minute. Add the roasted red pepper and cook for another minute.
Deglaze the pan with sherry and simmer until the liquid is reduced by half, about 2 minutes.
Reduce heat to low and add the butter and parsley, stirring until the butter is melted. Turn off the heat and stir in the cream. Taste for seasoning and add more salt and pepper to taste.
Divide the pasta, plate with the chicken and top with the sauce.
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