Ingredients: |
Ingredients: 4 boneless, skinless chicken breasts, tenderloins removed and breasts trimmed
table salt and ground black pepper
2 tbsp vegetable oil - not evoo
Mustard-Cider Sauce:
2 tsp vegetable oil
1 medium shallot, minced (about 3 tbsp)
1 1/4 cups apple cider
2 tsp whole grain mustard
2 tsp minced fresh parsley leaves
2 tbsp unsalted butter
table salt and ground black pepper
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Directions: |
Directions:1. Adjust an oven rack to the middle position and heat the oven to 200ºF. Halve the chicken breasts horizontally, then cover the chicken halves with plastic wrap and use a meat mallet to pound the cutlets to an even 1/4" thickness. Season both sides of each cutlet with salt and pepper. Heat 1 tbsp of oil in a 12 inch skillet over medium-high heat until just smoking. Place four cutlets in the skillet and cook without moving them until browned, about 2 minutes. Using a spatula, flip the cutlets and continue to cook until the second sides are opaque, 15 to 20 seconds. Transfer to a large heatproof plate. Add the remaining 1 tbsp oil to the now empty skillet and repeat to cook the remaining cutlets. Cover the plate loosely with foil and transfer it to the oven to keep warm while making the sauce.
2. Off the heat, add the oil and shallot to the hot skillet. Using residual heat, cook stirring constantly, until softened, about 30 seconds. Set the skillet over medium-high heat and add the cider and vinegar. Bring to a simmer, scraping the pan bottom with a wooden spoon to loosen any browned bits. Simmer until reduced to 1/2 cup, 6 to 7 minutes. Off the heat, stir in the mustard and parsley; whisk in the butter 1 tbsp at a time. Season with salt and pepper to taste and serve immediately with the cutlets. |
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