Chicken Cutlets With Herb Butter

• 1/4 cup all-purpose flour
• 8 thin chicken cutlets
• 1 dash coarse salt
• 1 dash ground pepper
• 2 tablespoons olive oil
• 3/4 cup dry white wine
• 2 tablespoons butter, cold and cut into pieces
• 3 tablespoons fresh parsley or 3 tablespoons mint, finely chopped

1. Season CUTLETS with SALT & PEPPER, then dredge in FLOUR.
2. Heat OIL in skillet over med-high heat.
3. Cooking in batches, brown both sides of CUTLETS (approx. 1 to 3 minutes per side), adding OIL, as needed.
4. Transfer cooked CHICKEN to plate, and tent with foil.
5. Add WINE to accumulated juices in skillet, bring to a boil.
6. Continue cooking, until alcohol has burned off, and liquid is reduced by half (approx. 4 minutes).
7. Add chicken, turn to coat.
8. Reduce heat to low, swirl in BUTTER and choice of HERBS.
9. Season with SALT & PEPPER, serve, and ENJOY!

flour, cutlets, coarse salt, ground pepper, olive oil, dry white wine, butter, fresh parsley

Taken from www.food.com/recipe/chicken-cutlets-with-herb-butter-462743 (may not work)