The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

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Cooking Corner: Chicken Cutlets and Herb Sauce

By Emily Fry

Staff Writer

Chicken Cutlets with Herb Sauce

This recipe comes from “Real Simple: Meals Made Easy,” and it actually is very easy to make. You need very little culinary ability, even when it comes to making the sauce. The sauce is a simple wine sauce made from white wine, butter and herbs. There are even four different herbs you can choose from to make the sauce, so you can make whatever you’re in the mood for. Happy cooking!

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Ingredients:

1 Tbsp olive oil

1 1/2 pounds yukon gold potatoes, chopped

1 1/2 pounds chicken cutlets

1/4 cup dry white wine

2 tsp chilled, unsalted butter

2 Tbsp chopped fresh herbs (rosemary, chives, parsley or tarragon)

Kosher salt

Black pepper

Directions:

1. Heat oil over medium-high heat and add potatoes. Cook for about 15 minutes. Transfer to a baking dish and season with 1/2 teaspoon kosher salt. Bake for 10 minutes at 475 degrees F.

2. Rinse cutlets and pat dry. Season on both sides with olive oil, salt and pepper. Cook in a skillet on medium-high heat until browned, about 3-4 minutes per side. Transfer chicken to a plate.

3. Add wine to the skillet, reduce heat, and simmer for 2 minutes. Add 1 tablespoon of the butter and whisk until completely combined. Add additional tablespoon of butter and whisk until combined. Remove from heat and add herbs, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

4. Add potatoes to the plate and spoon sauce over top.

 

Source: “Real Simple: Meals Made Easy”

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