Forevermama's Chicken or Turkey Cutlets With Balsamic Vinegar
photo by BecR2400
- Ready In:
- 4 chicken breast halves, pounded to 1/4-inch thick (or the equivalent of turkey breasts)
- 1⁄2 cup balsamic vinegar
- 4 teaspoons honey
- 1 1⁄4 cups Italian seasoned breadcrumbs
- salt and pepper
- 3 -4 tablespoons olive oil
- 6 garlic cloves, minced (if you're a garlic lover, add more to your taste)
- 1⁄2 cup white wine
- 1 - 1 1⁄2 cup vermouth
- minced parsley, for garnish
- Rinse chicken or turkey breasts in a colander, let drain.
- Mix vinegar and honey until honey dissolves. Set aside.
- Season bread crumbs with salt and pepper. Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
- Heat a skillet over medium heat. Add 1 - 2 tablespoons olive oil until it is hot.
- Saute the chicken cutlets for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe). Transfer them to a platter.
- Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste).
- Add the white wine and vermouth. Boil the mixture until sauce is reduced by half (more or less).
- Add reserved honey and vinegar mixture and cook until syrupy. Taste for seasoning.
- Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked. Garnish with parsley.
- A Little Bit of a Tip: If you prefer extra sauce, just increase the sauce ingredients. This sauce is scrumptious over rice.
Questions & Replies
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Excellent!! My only regret is not doubling the magnificent balsamic wine sauce! Made using chicken tenders which I fried about 2 minutes per side until golden. Also, I used only three garlic cloves which I thought was just right (but will double to six cloves when I double the sauce next time). Served with wild brown rice pilaf, fresh steamed sugar snap peas, and a sprinkling of fresh snipped parsley from my herb garden. So delicious!! Thank you, ForeverMama, for sharing this wonderful recipe that I will make again and again.
Delicious!!! Made this tonight for dinner with garlic green beans and served over Cauliflower "Risotto". I substituted chicken broth for the white wine and vermouth (didn't have any) I also didn't dredge the chicken in bread crumbs, I just seasoned the cutlets with S/P, garlic powder & italian seasoning. This was a HUGE hit with everyone! 11 year old proclaimed this needs to be made again SOON!!! Thanks for the delicious recipe!!
I used the thin chicken cutlets, so I didn't have to pound my chicken. This is delicious! I did cook my chicken a bit longer than a minute per side, as I wanted the breadcrumb coating to get brown. Otherwise, I made as posted. This was so good, that even though I made enough for 4 servings, 2 people devoured it. Thanks for sharing! Made for PRMR tag game.
Delicious!!! Made this tonight for dinner with garlic green beans and served over Cauliflower "Risotto". I substituted chicken broth for the white wine and vermouth (didn't have any) I also didn't dredge the chicken in bread crumbs, I just seasoned the cutlets with S/P, garlic powder and italian seasoning. This was a HUGE hit with everyone! 11 year old proclaimed this needs to be made again SOON!!! Thanks for the delicious recipe!!
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<p>Update: ?I've moved on out of food.com due to the changes to the site and deletion of interactive food games and forums (which was the staying-power for many of its members). I will now be interacting on recipezazz where there are cooking games and forums and where eventually I will be posting my recipes.?</p>