Chicken Cutlets with Mustard-Cider Sauce

Chicken Cutlets with Mustard-Cider Sauce

1 Serving

Ingredients
  • 1 chicken cutlet
  • 3 tablespoons instant or AP flour
  • vegetable oil
  • 1 teaspoon minced shallots
  • 1/4 cup apple cider
  • 1 teaspoons cider vinegar
  • 1/2 teaspoon whole-grain mustard
  • 1/2 teaspoon minced parsley leaves
  • 1 tablespoon cold butter
  • course salt
  • black pepper
Prepare the Chicken
  1. Season chicken with salt and pepper.
  2. Lightly coat both sides with flour.
  3. Shake off excess flour.
Brown the Chicken
  1. Heat 1 teaspoon oil in a small skillet over medium-high heat until almost smoking; place cutlet in skillet and cook without moving until browned, about 2 minutes.
  2. Turn the chicken and continue to cook until second side is opaque, 15 to 20 seconds.
  3. Reserve warm.
Make the Sauce
  1. In the same pan and off heat, add 1 teaspoon oil and shallots to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds.
  2. Set skillet over medium-high heat and add cider and vinegar; bring to simmer, scraping pan bottom to loosen the sucs.
  3. Simmer until reduced slightly, 2 to 3 minutes.
  4. Off heat, stir in mustard and parsley; whisk in butter.
  5. Season with salt and pepper.
  6. Pour sauce over chicken and serve immediately.