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Golden Garlic Chicken Cutlets
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Provided By:
Kemp Minifie

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    • When the going gets tough, I know it's time to pull out the perennial favorite, chicken with garlic. There is no shortage of recipes floating around for chicken with garlic and white wine but most of them cook the garlic only briefly without letting it color. Not so in this recipe. My family loves the more pronounced, rustic flavor of garlic that's been allowed to turn golden. Be aware though, that once the garlic starts to turn, it goes fast, so be ready with the wine.

    Ingredients

    Serves:

    Directions

    Arrange cutlets in 1 layer on a tray or baking sheet and season both sides with salt and pepper.

    Heat a 12-inch heavy skillet (not non-stick) over moderately high heat until hot. Add 1 tablespoon oil and swirl to coat bottom. Cook chicken in batches (don't crowd pan), turning once or twice, until just cooked through (adjust heat lower as necessary to keep bits on bottom from burning and add another tablespoon oil when pan begins to look dry in subsequent batches), 2 to 3 minutes total per batch.

    Transfer chicken as cooked to a platter and keep warm loosely covered with foil.

    Add remaining 2 tablespoons oil to skillet and cook garlic slices with hot pepper flakes over moderate heat, stirring, until garlic is pale golden.

    Add wine and boil, stirring and scraping up brown bits, until reduced by half. Add chicken juices accumulated on platter and bring to a boil. Remove skillet from heat and add butter, stirring until incorporated and sauce is smooth. Stir in parsley and salt and pepper to taste and spoon over chicken.

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    11 Comments

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    cherylebrown9

    i'm working my way through all of Kemp Minifie's chicken breast/cutlet recipes, and I have to say they are all becoming part of my midweek repetoire. Go Kemp!

    August 26 2010 at 5:21 PM Report abuse rate up rate down Reply
    cherylebrown9

    i just LOVED this recipe because it had so much flavor for so few ingredients, and the pan sauce was delicious. Fast, easy, inexpensive. I don't have a nonstick pan, just a regular skillet, and i didn't have any problems making it.

    August 26 2010 at 5:20 PM Report abuse rate up rate down Reply
    cherylebrown9

    The editors caught the mistake and added the wine to the ingredient list. It was a 1/2 cup.

    August 26 2010 at 5:19 PM Report abuse rate up rate down Reply
    YO!!!

    Cooked it, LOVED it n will make it often as it was easy/quick to make. White wine I had was sauvignon blanc, (Avia). Didn't have/use parsley, still it was delicious! It is garlicky flavor, cook it if you like garlic. Worth it! Yum Yum!!

    May 25 2010 at 1:44 AM Report abuse rate up rate down Reply
    lvn83

    CALLS FOR A NON STICK FRYING PAN AND TOO MUCH TIME. NOT A TIME FRIENDLY DISH. WILL NOT TRY IT FROM THE READING OF THE RECIPE.

    May 10 2010 at 2:44 PM Report abuse rate up rate down Reply
    lniton

    where is the wine? what kind and how much?

    April 01 2010 at 5:10 PM Report abuse rate up rate down Reply
    dunelead

    The wine has to be dry white wine to go with this type of recipe= 1/2 cup

    April 01 2010 at 4:46 PM Report abuse rate up rate down Reply
    Karen

    It would really help if they listed the wine in the ingredients so we knew what type of wine and how much!

    April 01 2010 at 10:13 AM Report abuse rate up rate down Reply
    Ed

    Where is the wine ingredient?

    April 01 2010 at 9:43 AM Report abuse rate up rate down Reply
    slaterj56

    I agree, what wine?! I also wish the nutritional values were listed, this recipe sounds great but since I'm taking Alli I don't exceed 15 grams of fat in any one meal. I've had such good results I don't want to jinx it. Jennifer, alli56.wordpress.com

    April 01 2010 at 9:18 AM Report abuse rate up rate down Reply

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