Chicken Cutlets With Julienned Vegetables
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A home-kitchen version of chicken cutlets with julienned vegetables, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 lb. carrots, julienned
- 1 lb. leeks, rinsed well and julienned
- 2 tsp. vegetable oil
- 1 lb. chicken cutlets, 1/2-inch thick
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 c. chopped shallots or onion
- 1/4 tsp. thyme
- 3/4 c. chicken broth
- 1/3 c. balsamic vinegar
Method
Steam carrots and leeks in large saucepan.
Transfer to serving platter and keep warm in oven.
Meanwhile, heat oil in 12-inch skillet over medium-high heat.
Sprinkle both sides of cutlets with salt and pepper.
Add to skillet and saute until fully cooked (about 1 1/2 minutes per side). Arrange chicken on top of vegetables and return to oven.
Add thyme and shallots to skillet; cook 2 minutes.
Pour in broth and vinegar.
Bring to boil and boil 5 minutes, stirring and scraping up browned bits on bottom of pan.
Pour sauce over chicken.
Serve with new potatoes.
Makes 4 servings.
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