Ingredients
- 1 1/4 pounds boneless skinless chicken breasts (4 cutlets, 5 oz each)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons shallot, chopped
- 2 tablespoons dill pickles, chopped
- 1/3 cup chicken broth
- 4 tablespoons unsalted butter (cold, cut into pieces)
- 1 tablespoon flat-leaf parsley, chopped
How to Make
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Step 1: Pat chicken cutlets dry. Season evenly with salt and pepper.
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Step 2: Heat oil in a large nonstick skillet over medium-high heat. Add cutlets in single layer, and cook until golden brown and done, about 3 minutes per side. Remove chicken from skillet, and cover to keep warm.
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Step 3: Add shallot and pickles to skillet, and cook, stirring often, until shallot is softened, about 1 minute.
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Step 4: Add broth, and cook until liquid is reduced by half, about 2 minutes. Add butter, and cook, whisking constantly, until butter is melted and incorporated into sauce.
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Step 5: Stir in parsley. Place 1 cutlet on each of 4 plates. Spoon sauce evenly over cutlets.
We hope you enjoy this recipe!
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