Cooking with Marlene Koch

Dijon Chicken Cutlets

Makes servings.


Dijon Chicken Cutlets


1. Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about ¼-inch thick.
2. Heat butter and oil over medium-high heat in a large skillet; brown chicken pieces about 3 minutes on each side. Transfer chicken to a platter; keep warm and set aside.
3. Saute garlic for 15 seconds in skillet drippings; add the wine, water, mustard, dill weed, salt and pepper. Bring to a boil and reduce volume by ½, stirring up the browned bits at the bottom of the skillet.
4. Pour sauce over chicken cutlets. Sprinkle with parsley and serve.

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