This is another recipe where you can add fresh herbs to help dress up the plate. I added fresh tarragon (because I had on hand), but you could easily use fresh rosemary or thyme. I served with a brown rice medley, but you could also try a wild rice combination, that would be great too.
Chicken cutlets
3 tbsp unsalted butter
1/2 cup white wine
1/2 cup chicken broth (or vegetable broth)
3 garlic cloves minced
1 tsp Italian seasoning
Olive oil
Salt and pepper for seasoning
Drizzle saute pan with olive oil and heat over medium-high heat. Add butter and bring to a simmer. Season chicken with salt, pepper and Italian seasoning. Add chicken and garlic. Sauté chicken until browned on both sides. Add wine and reduce to half. Add chicken stock and reduce down until you have the texture you want for your sauce. You can always add more broth or wine as you need.
Serve and ENJOY!!!!
Wine pairing.....Chardonnay.
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