Easy Garden Vegetable Chicken Schnitzel (Skillet Recipe)
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Course
Main Course, Dinner
-
Cuisine
American
Easy Garden Vegetable Chicken Schnitzel (Skillet Recipe)
Report
This pan fried chicken smothered in a savory white wine sauce and packed with fresh summer vegetables is a easy and delicious weeknight meal option. It's all made in one pan and ready to go in less than 30 minutes!
Share:
Ingredients
For the chicken
- 4 chicken breasts We recommend ButcherBox chicken, boneless skinless; butterflied and pounded thin
- ½ cup gluten-free flour
- 1 tsp salt sea salt
- 1 tsp black pepper ground
- 1 tbsp garlic powder
- 1 tbsp Italian seasoning
- 1 tbsp Parmesan Cheese grated
- 2 large egg
- 1 tsp milk
- 1 tsp water
- 1 tbsp olive oil
- 2 tbsp butter
For the white wine garden vegetable sauce
- 3 tbsp butter
- 1 small red onion diced
- 1 carrot peeled and sliced
- ½ cup cherry tomato halved
- 1 cup salsa fresh
- 1 package spinach fresh baby; 6 oz
- 1 cup white cooking wine
- salt to taste
- black pepper to taste
Instructions
For the chicken
- Take out 2 deep and wide bowls (baking dishes work well).
- In one bowl, mix the flour with the following 5 ingredients
- In the other bowl, whisk together eggs, 1 teaspoon milk and 1 teaspoon water
- Start by dredging the chicken in the flour first, then the egg mixture, and back into the flour. Shake and coat chicken evenly. Set aside on a plate.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the dredged chicken in the pan, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
For the white wine garden vegetable sauce
- Melt butter in the pan. Add the chopped onions, carrots, and cherry tomatoes until onions are translucent, 2 to 3 minutes.
- Add the fresh salsa and spinach, and season with salt and pepper; cook for another 2 minutes. Add in the white wine. Bring the liquid to a boil, then reduce the heat to medium, uncovered until the sauce is reduced, about 5 minutes.
- Add the chicken back to the pan. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
