Servings Per Recipe: 4
Amount Per Serving
% Daily Value**
Total Fat 25g
Total Carbohydrate 2g
Vitamin A 15% Vitamin C 13%
Potassium 35% Vitamin E 3%
** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Dijon Chicken Cutlets
Date Added: June 11, 2009
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. Comments on Dijon Chicken Cutlets Recipe:
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.