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Chicken Cutlets with Garlic, Chilies and Peanuts
This quick sauté of chicken cutlets with an Asian-inflected pan sauce was inspired by a recipe in “Searing Inspiration” by Susan Volland. Garlic, ginger and red pepper flakes season a sherry-based sauce, while butter stirred in at the end rounds out the flavors. Fragrant jasmine rice is the perfect accompaniment.
4
Servings
Tip
Don't use cooking sherry, as it contains added salt and may result in an overseasoned sauce. If you're cooking on a gas burner, make sure to remove the skillet from the heat before adding the sherry so it won't flame up.
35 minutes
Ingredients
-
2
tablespoons soy sauce, divided
-
4
5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness
Directions
-
01In a medium bowl, combine 1 tablespoon soy sauce and the chicken, turning to coat. Let stand for 10 minutes. Pat the cutlets dry with paper towels, then season with pepper.
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January 5, 2023
Five stars
Delicious and fairly easy
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Really easy to make and nice flavor combo.