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Chicken Cutlets with Herb Sauce

adapted from Real Simple Meals Made Easy ^[1]

Dinner | Servings: 4
Prep time: 5 min | Cook time: 30 min | Total time: 35 min

Ingredients

• 1 tbsp. olive oil
• 1 1/2 lbs. Yukon gold or new (red) potatoes, cut into 1/2-inch pieces (peel first if desired)
• 1 1/2 tsp. kosher salt
• 1 – 1 1/2 lbs. chicken cutlets*
• 1/4 tsp. pepper
• 1/4 cup dry white wine (chicken stock will work if you don’t have wine)
• 2 tbsp. unsalted butter, chilled
• 2 tbsp. chopped fresh herbs, such as rosemary, chives, parsley, or tarragon

*You can substitute chicken breasts, but it will take longer to cook.

Process

1. Heat oven to 425 degrees. Heat the oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 15 minutes. Transfer to baking dish and season with salt. Bake for 10-15 minutes.
2. Meanwhile, rinse the chicken and pat dry. Season both sides with 1/4 tsp. salt and 1/8 tsp. pepper. Return skillet to medium-high heat. Add the chicken and cook until browned on each side and cooked through, 3-4 minutes per side. Transfer chicken to a platter.
3. Add the wine to the skillet, reduce heat, and simmer for 2 minutes, constantly scraping the bottom. Add 1 tbsp. of butter and stir or whisk until completely combined. Repeat with remaining butter. Remove skillet from heat. Add the herbs and the remaining salt and pepper and whisk to combine.
4. Add the potatoes to the platter with the chicken and spoon the sauce over the top.