Chicken Cutlets with Herb Butter
Poultry
¼ cup all-purpose flour
8 thin chicken cutlets (1½ pounds total)
course salt and ground pepper
2 tablespoons olive oil
¾ cup dry white wine
2 tablespoons cold butter, cut into pieces
3 tablespoons finely chopped fresh parsley
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.
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.