Recipe courtesy of Ree Drummond
Chicken Cutlets with Vermouth Cream
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1036
- Total Fat
- 43 g
- Saturated Fat
- 20 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 76 g
- Cholesterol
- 281 mg
- Sodium
- 1141 mg
Ree created this dish when she invited her brother-in-law Tim and his wife Missy for dinner one evening. It’s quick, and the addition of vermouth to the sauce takes a simple dish to a new and impressive level that’s great for entertaining.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1036
- Total Fat
- 43 g
- Saturated Fat
- 20 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 76 g
- Cholesterol
- 281 mg
- Sodium
- 1141 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Heat the butter and oil in a large skillet over medium-high heat. Add the flour to a shallow plate. Sprinkle the chicken cutlets with salt and pepper, then dredge in the flour and add to the hot skillet. Cook until golden and almost cooked through, 3 minutes per side. Remove and set aside.
- Add the shallots to the skillet, along with the garlic, thyme, a pinch of salt and a pinch of pepper. Stir and let soften, about a minute. Deglaze with the vermouth, scraping the bottom of the skillet to release any flavorful pieces that have stuck. Add the cream and half the chives. Return the chicken to the skillet and bring to a simmer. Cook until thickened slightly, about 2 minutes. Taste and adjust the seasoning as needed.
- Serve over the pappardelle and garnish with the remaining chives.
