In this easy One Pot Wednesday meal, thin chicken cutlets are quickly sautéed before a quick pan sauce is made using fresh herbs, lemon juice and chiles. Serve with a green salad and crusty loaf of bread for a quick weeknight dinner, or make some mashed potatoes and sautéed cabbage if you’re feeling a little more ambitious.
Chicken Sauté with Thyme, Lemon and Chile
2 Tbs. olive oil
3/4 lb. (375 g) chicken breast cutlets
Coarse kosher salt and freshly ground pepper
1 large shallot, minced
2 tsp. minced fresh thyme
1/2 to 1 serrano chile, minced
1/3 cup (3 fl. oz./80 ml) dry white wine
2 Tbs. fresh lemon juice
In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Season the chicken with salt and pepper and add to the pan. Sauté, turning once, until cooked through, 2 to 3 minutes per side. Transfer the chicken to 2 warmed plates.
In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the shallot, thyme and chile and sauté until the shallot begins to soften, about 1 minute. Add the wine and lemon juice, and boil, stirring up the browned bits on the pan bottom, until the sauce is syrupy, about 1 minute. Remove the pan from the heat. Add any juices from the plate holding the chicken to the sauce and stir well. Taste and adjust the seasoning with salt and pepper. Spoon the sauce over the chicken and serve immediately. Serves 2.
Recipe adapted from Weeknight Fresh + Fast, by Kristine Kidd