Here is a super easy, sexy dinner. I made this for my man one Saturday night when he never came home from his class reunion. I had planned on joining him--even bought a dress. Then the organizer called that morning to say the event is stag. No women allowed at this Catholic boys school reunion. Misogynist! This sauce works just as well with turkey. As you can see, I added mushrooms, but you do not need to. Also, I threw in a couple pats of French Herb Butter (see recipe) that I keep around just for this type of thing.
Pan-Seared Chicken Cutlets with Wine Sauce
1 lb. chicken breast
salt & pepper to taste
olive oil for searing
2 cups white wine
2 small spoonfuls Dijon mustard
parsley to taste
Use a mallet or empty wine bottle to pound chicken into a thin cutlet.
Sauté chicken in olive oil until just cooked, about 3 minutes per side.
Remove chicken from skillet and keep warm.
Pour wine into skillet and boil; if you want sliced mushrooms add them now.
Reduce heat, add mustard and parsley.
If you have herbed butter available add now.
Drizzle sauce over chicken and serve.
Make it a meal: Serve with steamed green beans and Loaded Sweet Potatoes (see recipe)
Wine: Chardonnay or Sauvignon Blanc
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