Options:

Include nutrition information?

Forevermama's Chicken Or Turkey Cutlets With Balsamic Vinegar

Created by ForeverMama on June 26, 2014

1 to 1 1/4 pound boneless skinless breast halves (4 breasts, pounded to 1/4-inch thick or the equivalent of turkey breasts)
1/2 cup balsamic vinegar
4 teaspoons honey
1 1/4 cups Italian seasoned breadcrumbs
Salt and pepper

Step 1: Rinse chicken or turkey breasts in a colander, let drain.
Step 2: Mix vinegar and honey until honey dissolves. Set aside.
Step 3: Season bread crumbs with salt and pepper. Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
Step 4: Heat a skillet over medium heat. Add 1 - 2 tablespoons olive oil until it is hot.
Step 5: Saute the chicken cutlets for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe). Transfer them to a platter.
Step 6: Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste).
Step 7: Add the white wine and vermouth. Boil the mixture until sauce is reduced by half (more or less).
Step 8: Add reserved honey and vinegar mixture and cook until syrupy. Taste for seasoning.
Step 9: Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked. Garnish with parsley.
Step 10: A Little Bit of a Tip: If you prefer extra sauce, just increase the sauce ingredients. This sauce is scrumptious over rice.