Source: Glamours Gourmet on the Run
adapted by http://theresalwaysthyme.blogspot.com
2 chicken breasts, skinless, boneless and pound to 1/4-inch thick (I use Perdue thin sliced chicken cutlets-skinless boneless)
1 tablespoon oil
1 tablespoon butter (I use all olive oil instead of the butter.)
2 tablespoons flour (way, way more than 2 tablespoons flour
Flavor Makers and Garnish
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Before cooking, pound each cutlet between sheets of waxed paper until 1/4-inch thick. Don’t need to bother with this if you are using Perdue thin sliced cutlets or similar type of cutlets. Add just a cup or so of flour into a large Ziploc bag. Throw a bunch of chicken cutlets in, zip it and shake the bag until the cutlets are coated. Then fry the cutlets in a skillet in a couple tablespoons of olive oil and butter or all olive oil. Sauté the chicken until browned on both sides, then add the “flavor makers” to the pan. etc, follow the technique instructions. I double the sauces!
THE TECHNIQUE:
Dredge one whole chicken breast, skinned, boned, split in half and pounded, in 2 tablespoons flour. In medium skillet over medium-high heat, cook 1 tablespoon oil and 1 tablespoon butter or margarine until hot and foamy. Add chicken and saute until golden brown on both sides. Add the flavor makers. Cover and simmer until fork-tender, about 10 minutes. Remove chicken to plate and keep warm. Over medium-high heat, boil sauce in skillet rapidly until slightly thickened. Add finishing touches and heat through. Spoon sauce over chicken and add garnishes.
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To make California Chicken
Flavor Makers - 1 cup sliced mushrooms, 3/4 cup dry white wine
Finishing Touch - 1/2 avocado, sliced
Garnish - chopped parsley
To make Chicken Milanese - * Instead of flour, dredge in seasoned breadcrumbs
Flavor Makers - 1 garlic clove, minced; 1/2 cup chicken broth; 1/4 cup white wine
Finishing Touch - 2 tablespoons chopped Parsley
Garnish - additional Parsley
To make Chicken Piccata (I omit the garlic; add a little chicken broth, too!)
Flavor Makers - 1 garlic clove, minced; 1/2 cup white wine; 2 tablespoons lemon juice;
Finishing Touch - 2 tablespoons chopped Parsley
Garnish - Lemon slices
To make Yucatan Chicken
Flavor Makers - 1/2 cup lemon juice; 3 tablespoons raisins; 2 tablespoons canned chopped hot chilies
Finishing Touch - 1 tablespoon chopped fresh cilantro
Garnish - toasted pine nuts
To make Sante Fe Chicken
Flavor Makers - 1/2 cup red wine; 1/4 cup tomato puree; 3/4 teaspoon dried oregano; 1/2 teaspoon chili powder
Garnish - Lime wedges and sour cream
To make Provencal Chicken
Flavor Makers - 1/3 cup chopped onion; 1 teaspoon dried basil, 3/4 cup white wine
Finishing Touch - 1/2 cup chopped, canned tomatoes; 1/4 cup black olives, chopped
Garnish - Chopped parsley or fresh basil
To make Sesame Chicken
Mix 1 egg with 2 tablespoons milk. After dredging in flour, dip chicken into egg mixture, then coat with 3 tablespoons sesame seeds.
Flavor Makers - 3/4 cup chicken broth; 1/2 teaspoon soy sauce; 1/2 teaspoon grated fresh ginger; 1 garlic clove, minced; 1/4 teaspoon sesame oil; 1/8 teaspoon crushed red pepper flakes
Garnish - chopped parsley or cilantro
To make Chicken with Peppers
Flavor Makers - 1/4 cup diced, cooked ham; 1/4 cup chopped onion; 1/2 cup white wine; 1/4 red pepper, cut into slivers; 1/4 green pepper, cut into slivers; 1/4 teaspoon dried thyme leaves
Garnish - chopped parsley