Parsley Roasted Chicken Cutlets

Mark Bittman has been a favorite for quite a while.  I find his breezy style and openness to substitutions refreshing.  I make chicken once a week and this seemed like a good recipe for an interesting poultry dish.

Parsley Roasted Chicken Cutlets - adapted from Mark Bittman

 Ingredients:

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

 Method:

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.

Comments

  1. Michelle BSeptember 18, 2011 at 9:29 PM

    Cooking chicken this way--dredged in flour and sauteed is my favorite. Simple yet elegant...I like!

    ReplyDelete
  2. Rambling TartSeptember 19, 2011 at 8:31 AM

    Oh my, this looks so savory and good. :-)

    ReplyDelete
  3. April J HarrisSeptember 22, 2011 at 8:26 AM

    I love this recipe, and I agree with the first comment, it is simple yet elegant! Parsley adds such a lovely flavour to things, but I think folks often forget to use it. Thank you for sharing another delicious recipe with the Gallery of Favorites, Chaya.

    ReplyDelete
  4. Alea MilhamSeptember 23, 2011 at 2:00 AM

    This is a wonderful "company dinner" dish. It looks lovely and tasty. Thanks for sharing your delicious recipes with the Gallery of Favorites.

    ReplyDelete

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