Hicken Cutlets With Herb Butter

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

1. Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.
2. Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.

allpurpose, cutlets, salt, olive oil, white wine, cold butter, parsley

Taken from www.epicurious.com/recipes/member/views/hicken-cutlets-with-herb-butter-50149025 (may not work)