Chicken Cutlets With Herb Butter

• 1 12 lbs boneless skinless chicken breasts, sliced thin (8 pieces, roughly)
• salt
• fresh ground black pepper
• 1 tablespoon olive oil
• 14 cup all-purpose flour
• 13 cup chopped flat leaf parsley
• 13 cup chopped mint
• 34 cup white wine
• 2 tablespoons butter

1. Sprinkle chicken breasts liberally with salt and pepper.
2. Over medium-high heat, heat oil until shimmering.
3. Working in 2 batches, dredge cutlets in flour, patting off any excess, then place in skillet.
4. Brown both sides, about 2 minutes per side, then transfer to a plate.
5. Repeat with remaining cutlets.
6. Chop parsley and mint together until fairly fine.
7. Add wine to pan and scrape up any browned bits with a wooden spoon.
8. Return the chicken to the pan and turn to coat.
9. Add butter and herbs.
10. Swirl to combine.
11. Serve with buttered noodles or roasted potatoes and a salad.

chicken breasts, salt, fresh ground black pepper, olive oil, flour, flat leaf parsley, mint, white wine, butter

Taken from www.food.com/recipe/chicken-cutlets-with-herb-butter-419280 (may not work)