Lemon Butter Chicken Cutlets Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Servings
4
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
Lemon Butter Chicken Cutlets Recipe
Description
The Lemon Butter Chicken Cutlets Recipe features cooked chicken cutlets served with a sauce made from sautéed shallots and finely minced garlic. The pan is deglazed with dry white wine and fresh sage leaves are added before the liquid reduces almost completely. Cold unsalted butter cut into slices is stirred into the sauce off the heat to create a thick, emulsified lemon butter sauce. A squeeze of lemon juice along with coarse salt and black pepper finishes the flavor profile, providing bright acidity and a savory balance to the creamy butter and herb sauce.
This dish is served by drizzling the lemon butter sauce over the warm chicken cutlets, delivering a combination of tender meat and a silky, flavorful sauce infused with fresh sage and citrus. It pairs well as a stand-alone main or alongside simple sides to highlight the sauce.
According to the notes, these cutlets and the sauce are best eaten immediately once cooked. They can be kept warm in a low oven on a rack over a sheet tray if needed before serving. This approach ensures the butter sauce stays smooth and the chicken remains tender rather than drying out.
Ingredients
- 4 chicken cutlet cooked
- 1 shallot peeled and small diced
- 2 garlic finely minced
- ½ cup white wine dry
- 6 to 8 sage fresh leaves
- 2 unsalted butter cut into slices, ice cold, sticks
- lemon about 1 to ½ tablespoons, juice of ½ lemon
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Next, prepare the chicken cutlets and keep them warm.
- In a large frying pan, add the oil and heat over medium heat for 1 to 2 minutes or just until hot.
- Stir in the shallots and garlic and cook for 1 to 1 ½ minutes or until very lightly browned but cooked.
- Deglaze with the white wine and add in the fresh sage leaves.
- Cook the wine until au sec or almost gone, which takes about 2 to 3 minutes.
- Remove the pan from the heat and place it on a cool burner that has not been turned on.
- Stir in the cold butter, vigorously swirl the pan in a circle, or whisk it in to emulsify the sauce, making it thick.
- Finish the sauce with lemon juice, salt, and pepper, and mix it in.
- Drizzle the sauce over the chicken cutlets and serve.
Notes
- Serve chicken cutlets immediately after cooking to maintain their tenderness and the sauce's emulsified texture.
- If needed, keep cooked cutlets warm in a low oven on a rack to avoid overcooking or drying out.
User Reviews
Overall Rating
5
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