Chicken Cutlets In Pan Sauce is a simple, delicious meal! Pan-seared chicken breasts are topped with a wine, garlic, butter and herb sauce.
Dry chicken with paper towels to absorb excess moisture. Season chicken on both sides with salt and pepper.
Heat olive oil in skillet on Medium-High heat until very hot, but not smoking. Put chicken in skillet in a single layer; cook cutlets 4-8 minutes without disturbing them.
After chicken cooks 4-8 minutes, it should be well-browned on the bottom. Flip chicken over; cook 4-8 more minutes. Chicken is done when browned on both sides and cooked through to an internal temp. of 165°F. Remove chicken from pan; cover tightly with foil to keep chicken warm.
Use same skillet (without cleaning it) to make pan sauce. Add olive oil to the skillet; turn heat to Medium. Add shallots; cook, stirring often, for 2 minutes. Stir in garlic; cook for 30 seconds, stirring so garlic doesn't burn. Add wine and chicken broth. Scrape browned bits up from bottom of pan as it cooks (more flavor). Bring liquid to a gentle boil. Reduce heat to Medium-Low. Let sauce simmer (uncovered) 6-8 minutes, or until liquid is reduced in half.
Turn heat to LOW once liquid has been reduced. Add butter, parsley and thyme; stir to combine. Continue cooking ONLY until butter has melted.
Transfer chicken to plates. Spoon 2-3 T. sauce over each piece to cover. Serve.
Chicken Cutlets in Pan Sauce https://www.thegratefulgirlcooks.com/chicken-cutlets-in-pan-sauce/