Chicken Cutlets with Herb Butter

I adapted this recipe from Martha Stewart's Everyday Food magazine (I love the magazine because it's full of quick recipes using every day food that isn't as obscure or complicated as you might expect from Martha.)

Chicken can get boring, but this chicken is moist and full of flavor. I served it with chicken garlic rice Rice-a-Roni and salad. Yum!

Ingredients

(Serves 4)

• 1/4 cup all-purpose flour
• 8 thin chicken cutlets (1 1/2 pounds total) *you can just use 4 normal chick breasts and pound them thin.
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 3/4 cup dry white wine *or you can use water, chicken broth or white grape juice
• 2 tablespoons cold butter, cut into pieces
• 3 tablespoons finely chopped fresh parsley or mint (or a combination) *I didn't have any on hand, so I used fresh garlic

Directions

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.