Chicken Cutlets

Chicken Cutlets, also known as “Chicken and Rice” is an extremely easy recipe to make and I always have the ingredients on hand.  It is a meal-in-one served over white rice and a side of green peas.  I make this for Matt and I, but only use 1 whole chicken breast.  When making cutlets for 4 to 6 people, I strongly recommend doubling the gravy so you can spoon the extra sauce over the rice and chicken.   This is my mom’s recipe and has been in our family for 32 years!  This is one of my sister’s and my husband’s most favorite dishes.  Our dog growing up even loved it and my mom would make it for her every birthday!  Enjoy!

Pound chicken breasts to 1/8 inch thickness.

Dip chicken breasts in flour, salt, and pepper.  Saute over medium-high heat in 3 tbsp of hot butter.
Saute chicken until lightly browned on both sides.
Remove chicken to a separate plate.
To make the gravy, reduce heat to low, and stir the remaining flour into the skillet drippings.  Add 1 cup low sodium chicken broth, and stir to loosen brown bits and to thicken gravy.
Add chicken pieces back to gravy.  Cover and simmer for 5 minutes.
Flip chicken over just before serving.

Spoon cutlets over white rice and top with extra gravy.

Chicken Cutlets
3 whole chicken breasts, pounded to 1/8 inch thickness
1/4 cup all-purpose flour
1/2 tsp salt
1/8 tsp pepper
3 tbsp butter
1 cup low sodium chicken broth

1.  On wax paper, mix flour, salt, and pepper.  Use to coat chicken.  Reserve remaining flour mixture.
2.  In a 12 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook 3 chicken pieces at a time, until lightly browned on both sides, adding more butter if necessary.  Remove chicken pieces to plate.
3.  Reduce heat to low.  Into drippings in skillet, stir reserved flour mixture.  Add chicken broth, stirring to loosen brown bits.
4.  Return chicken to skillet.  Cover; simmer 5 minutes or until chicken is fork-tender.  Serve over white rice.

Serves:  6

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