Meal Type: Dinner

Prep Time: 15 min.

Cooking Time: 15 min.

Total Time: 30 min.

Cook Method: Stove

Difficulty: Easy

Cuisine: American

     Serving Size: 4 1 2 4 8 16 - Change

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.

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Dietary Notes:

This Dijon Chicken Cutlets recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This Dijon Chicken Cutlets recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.

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