Makes:
4 servings
Total Time:
20 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 8 chicken cutlets (about 1 1/2 to 2 pounds), pounded thin, rinsed, and patted dry
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 2 tablespoons butter
- 1/3 cup lemon juice
- 1 1/4 cups chicken broth
- 1/3 cup dry white wine
- 1/3 cup chopped fresh basil
- 3/4 teaspoon cornstarch
make it
Season the chicken with the salt and pepper and coat with the flour. Heat the oil in a large nonstick skillet over medium flame and sauté the chicken, turning until it is lightly browned on both sides, about 6 minutes.
Drain the oil from the skillet and discard. Add the butter, lemon juice, broth, wine, and basil to the skillet, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes, or until the chicken is cooked and all ingredients are heated through. Remove the chicken from the skillet and place on a serving platter.
In a small bowl, combine the cornstarch with 1/4 cup cold water and mix. Whisk the cornstarch mixture into the pan juices and simmer over low heat until the sauce has thickened, about 1 minute. Season with additional salt and pepper to taste. Place the chicken on a serving platter and spoon the sauce over chicken before serving.
Notes
Prepared on the Tony Danza show by Executive Chef of Patsy's, Sal Scognamillo – 9/28/05
From Patsy’s Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant
