** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Quick, easy and delicious, these tender chicken cutlets are suitable for a light lunch or supper when served with oven-baked potatoes and a green salad. For a creamier version, add 1/4 cup of half-and-half or table cream to the sauce after it has been reduced. Allow it to simmer for a minute without boiling, nap the cutlets and serve.
1. Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
2. Heat butter and oil over medium-high heat in a large skillet; brown chicken pieces about 3 minutes on each side.
3. Transfer chicken to a platter; keep warm and set aside.
4. Saute garlic for 15 seconds in skillet drippings; add the wine, water, mustard, dill weed, salt and pepper.
5. Bring to a boil and reduce volume by 1/2, stirring up the browned bits at the bottom of the skillet.
6. Pour sauce over chicken cutlets. Sprinkle with parsley and serve.
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Dietary Notes:
This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Poultry, Sulfites, Garlic, Mustard, Olive Oil allergies.
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