Chicken Cutlets in Wine Sauce

The buttery-wine sauce is one of those sauces that can also be used for pasta and other meats, not just chicken. This time, we vote for the combination with chicken.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Meat, chicken, breasts

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, white

  • 2 spoons Butter, unsalted

  • 1.5 dl Alcohol, Wine, White

  • 0.5 dl Water

  • 200 g Broccoli, fresh

  • 16 pieces Asparagus, fresh

  • 2 spoons Butter, unsalted

  • 6 pieces Tomato, red

  • 2 spoons Parsley, fresh

Steps

  1. Wash the cutlets and dry them with paper towels. Lightly salt and pepper both sides. Place a pan with butter on the stove. Once the butter melts, place the cutlets in the pan. When the cutlets are golden brown on the bottom side, flip them and cook the other side. Transfer the cooked meat to a plate and pour white wine into the pan. Season with salt to taste and add a bit of water. Use a spatula to scrape the bottom of the pan to remove all the caramelized bits that formed during cooking. Add the cutlets back to the pan and cook everything together over moderate heat for another 10 minutes, allowing the sauce to thicken slightly.

  2. Wash the broccoli, clean it, and separate it into smaller florets. Place the florets in a pot with lightly salted water and bring to a boil. Once the water boils, cook the broccoli for another 2 to 4 minutes. Drain the cooked broccoli.

  3. Clean, wash, and dry the asparagus. In a smaller pan, melt butter and quickly sauté the asparagus on all sides.

  4. Arrange the cooked broccoli and sautéed asparagus on plates. Place the cutlets on top of the vegetables and pour the sauce over everything. Wash the tomatoes and cut them into cubes. Place the tomato cubes on the cutlets and sprinkle everything with freshly chopped parsley. Serve immediately.

Nutrition Information (Per 100g)

  • Calories: 81.79 kcal
  • Fat: 4.65 g
    • Saturated Fat: 1.92 g
  • Carbohydrates: 2.37 g
    • Sugars: 1 g
  • Protein: 6.16 g
  • Fiber: 1.05 g

Advice

When seasoning dishes with wine, we must be careful not to use too many other herbs and spices, as the flavors can overpower each other. Its better to use two or three herbs/spices that we are sure complement each other.