☰ Menu Search


Clear Search
Advanced Search

Week Night Meals Main Dish

Chicken Cutlets in Pan Sauce

  • No Reviews
Share Print


  • 4 bnlss chicken breast halves
  • Salt, pepper, flour
  • 2 TBS vegetable oil or Ghee
  • 1/4-cup Marsala (or vermouth, white wine, vodka, etc.)
  • 3/4-cup chicken stock
  • Juice of 1/2 lemon
  • Other seasonings to taste (herbs, crushed red chiles, paprika, garlic, shallots, capers, etc.)
  • Splash of cream (optional)
  • Pasta, rice or couscous


Season chicken with salt and pepper, dredge in flour. Heat pan well, add oil and pan fry chicken quickly to brown, remove and reserve before it cooks through.

Add wine to pan (for spirits remove from flame and beware flare up Ð if it does, simply stand back). Add stock, lemon juice and other seasonings to taste. Simmer and reduce to taste. Add a couple TBS of cream if desired. Sauce needs to taste right at this point.

Add back chicken and simmer just to finish (2-3 minutes), serve over pasta, rice or couscous with salad or steamed veggies. Chef Mick Rosacci, Tony’s Meats & Specialty Foods

* For steak cutlets, cut to 1/2 inch and use brandy, beef stock, garlic, shallots and Dijon)


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.