Chicken Cutlets in Cream Sauce

Chicken Cutlets in Cream Sauce

(4 servings)

Ingredients:

4 - 4 oz. Chicken Cutlets (1/4 inch thick)

½ tsp. Salt

½ tsp. Black Pepper

2 tbsp. Butter

2 tbsp. Extra Virgin Olive Oil

½ cup Water

1 tbsp. All Purpose Flour

½ cup Sour Cream

As needed Chicken Base

As needed Fresh Lemon Juice

Directions:       

Sprinkle the cutlets with salt and pepper on both sides.  In a large skillet over medium-high heat, add the butter and oil.  When butter mixture is hot start adding the cutlets one at a time.  Remember not to overcrowd the pan and do in shifts if necessary.  Keep the cutlets warm in a 225 degree oven.  After cutlets are done, add the water to pan and scrape the bottom as it heats up.  Blend the flour and sour cream together and add to the pan with the water.  Combine these ingredients well before adding back the cutlets.  Cover and reduce heat to a simmer.  Let the pan simmer for 5 to 10 minutes.  Taste sauce and adjust seasoning with a little chicken base and lemon juice if needed.  Serve.

Note:               Turkey, veal and pork will also work with this recipe.  For the veal, I would use beef base instead of the chicken.

Ideas for Future Efforts

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