Parsley Roasted Chicken Cutlets - adapted from Mark Bittman
1 teaspoon minced fresh parsley leaves, plus a little more for garnish
1 tablespoon olive oil
1/4 cup gluten-free flour. I used soy.
salt and pepper to taste
2 boneless chicken cutlets, rinsed and patted dry
1/2 cup vegetable broth
Preheat the oven to 450 F.
Mix together the parsley, salt, pepper and flour.
Heat a cast iron skillet with olive oil
When it is hot, dredge the chicken in the seasoned flour mixture.
Add chicken to the pan, and brown for a minute or so on each side.
Add the vegetable broth and place the pan in the oven.
Roast the chicken, turning once or twice, until it is cooked through, about 6 to 10 minutes (if you are unsure about whether the cutlets are done, cut into one with a thin-bladed knife; the center should be white or light pink).
Remove the pan from the oven transfer the chicken to a plate.
If the juices remaining in the pan are thin, return the pan to the stove and cook over high heat for a minute or two to thicken them if they're too thick, add a little more broth or water and cook over medium heat for a minute or two. (Again I needed additional water - 1/2 cup)
Garnish the chicken with some parsley and serve with some of the sauce poured over it, and pass the remaining sauce at the table.