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Chicken Cutlets with Herb Butter


Best used for quick-cooking boneless cuts, sauteing is all about temperature. Start with a hot pan, and cook the chicken in batches so that it browns easily. You can also make a sauce in the same pan.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2009


  • 1/4 cup all-purpose flour
  • 8 thin chicken cutlets (1 1/2 pounds total)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 3/4 cup dry white wine
  • 2 tablespoons cold butter, cut into pieces
  • 3 tablespoons finely chopped fresh parsley or mint (or a combination)


  1. Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.

  2. Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.

Reviews Add a comment

  • MS10689530
    24 MAY, 2016
    This was virtually flavorless. If I were to make it again, which I doubt I will since I have plenty of chicken recipes, I would add garlic and probably use marsala wine
  • Mary Hudson
    10 SEP, 2012
    Ive been cooking a long, long time. It was so nice to review the basics once again. Sometime we try to hard. this was simple and delicious. thank you Sarah.
  • Anna in Seattle
    20 JUL, 2012
    I loved this recipe! Fast and simple, and we already had all the ingredients. I used Marsala wine, since I already had an open bottle of it, and a mixture of parsley, basil, and oregano. Also, since the recipe called for cutlets, I pounded chicken breasts into thin cutlets between two pieces of wax paper.
  • mcsquared
    15 MAY, 2012
    This was very tasty and very simple to make. I think the EveryDay Food with Sarah Carey feature is great. I am really enjoying it.
  • jstock255
    15 MAY, 2012
    I would like to be able to print these delicious recipes. However, is there a way to print ONLY the recipe, & not everything surrounding it on the page?
  • anjfrompa
    18 SEP, 2011
    This was amazing and so easy! I used marsala instead of a dry white and it came out wonderful. The marsala camalized and coated the chicken beautifully.
  • RachelValley
    2 JAN, 2011
    Thanks for this recipe!! This is my favorite go-to for chicken. We have it every month easily. We like to substitute or cut the white wine with cooking sherry. And the herbs are also can be experimented with (although the mint combo is the winner!) Also, the ease of this recipe means my hubby will make it for the family as well!
  • kaylarae
    4 AUG, 2010
    yummmmm! I used parsley, mint, and chives and it was delicious!
  • LPerlman
    13 MAY, 2010
    This was very easy and good, made it like a beurre blanc (sorry cant spell to save my life) with wine reduced added butter and herbs then topped chicken. Excellent and quick. served with pasta salad with arugula, goat cheese and c. beans. found on this site in graduation recipes. loved that too, better than it looked.
  • abhlove
    11 MAY, 2010
    This was very easy and nice and fresh tasting. My family enjoyed it. Served it with rice and asparagus :)