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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
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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.
Reviews
January 5, 2023
Five stars
Delicious and fairly easy
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Really easy to make and nice flavor combo.