Chicken 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 unsalted butter, cut into small pieces
• 3 tablespoons finely chopped fresh flat-leaf parsley or mint (or a combination)

1. Place flour in a shallow dish.
2. Pat dry chicken, then season with salt and pepper and dredge in flour to coat.
3. In a large skillet, heat 1 tablespoon oil over medium-high.
4. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed.
5. Transfer each batch of chicken to a plate and tent loosely with foil to keep warm.
6. Add wine and accumulated juices from chicken to skillet and bring to a boil.
7. Cook until liquid has reduced by half, about 4 minutes.
8. Return chicken to skillet and turn to coat.
9. Remove skillet from heat and swirl in butter and herbs.
10. Season with salt and pepper.
11. Serve immediately.
12. (Per Serving)
13. Calories: 362
14. Fat: 14.6g (5.1g Saturated Fat)
15. Protein: 40.3g
16. Carbohydrates: 7g
17. Fiber: 0.3g

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

Taken from www.epicurious.com/recipes/food/views/chicken-cutlets-with-herb-butter-387638 (may not work)