Love the simplicity of this dish: thin chicken cutlets are quickly sauteed, and then a quick pan sauce is created by cooking together fresh herbs, tart lemon juice and hot chiles. Serve with mashed potatoes and sauteed savoy cabbage.
Chicken Saute with Thyme, Lemon and Chile
2 Tbs. olive oil
3/4 lb. (375 g.) chicken breast cutlets
Coarse kosher salt and freshly ground pepper
1 large shallot, minced
2 tsp. fresh thyme, minced
1/2 to 1 serrano chile, minced
1/3 cup (3 fl. oz./80 ml.) dry white wine
2 Tbs. fresh lemon juice
In a large fry pan over medium-high heat, warm 1 tablespoon of the oil. Sprinkle with chicken with salt and pepper and add to the fry pan. Saute until cooked through, 2-3 minutes per side. Transfer the chicken to 2 warmed plates.
Add the remaining 1 tablespoon oil to the same fry pan, and then add the shallot, thyme and chile. Saute until the shallot begins to soften, about 1 minute. Add the wine and lemon juice, and boil, stirring up the browned bits on the pan bottom, until syrupy, about 1 minute. Remove the pan from the heat. Add any juices from the plate holding the chicken to the sauce and stir well. Taste and adjust the seasoning. Spoon the sauce over the chicken and serve right away. Serves 2.
Recipe brought to us with permission by Williams-Sonoma.
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