Sauteed Chicken Cutlets with Mustard-Cider SaucePosted: March 18, 2009
A great cooking for two recipe from Cook’s Illustrated. I love that they are featuring more recipes for only two people. Makes cooking for H and I much easier. This recipes was easy to make, but it tasted as if it took all day. I loved the mustard-cider sauce. It really enhanced the sauteed chicken. We will definitely make this again!
|4||boneless, skinless chicken cutlets , thin (about 4 ounces each), patted dry with paper towels|
|Table salt and ground black pepper|
|1||tablespoon vegetable oil|
|1||small shallot , minced (about 2 tablespoons)|
|2/3||cup apple cider|
|2||teaspoons cider vinegar|
|1||teaspoon whole grain mustard|
|1||teaspoon minced fresh parsley leaves|
|1||tablespoon unsalted butter|
FOR THE CHICKEN: Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 to 2 1/2 minutes. Using tongs; flip cutlets and continue to cook until second sides are lightly browned, 2 to 2 1/2 minutes longer. Transfer to large heatproof plate. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
FOR THE SAUCE: Off heat, add remaining 1 teaspoon oil and shallot to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds. Set skillet over medium-high heat and add cider and vinegar; bring to simmer, scraping pan bottom to loosen browned bits. Simmer until reduced to 1/2 cup, 3 to 4 minutes. Off heat, stir in mustard and parsley; whisk in butter. Adjust seasonings with salt and pepper; serve immediately with cutlets. I served it with steamed veggies and a light salad.