Chicken Cutlets with Butter and Cream


Farm Notes

This is a decadent but super easy recipe adapted from Julia Child’s “Mastering the Art of French Cooking”. We’ve used the same recipe with whole boneless skinless chicken breasts, but I think the chicken breasts of Julia’s era were simply much smaller. Using cutlets instead is a good substitute and makes for a quick weeknight dinner.

Preheat oven to 400*F.

6-8 chicken cutlets
1/2 tsp lemon juice
4 T butter
1/4 C chicken stock
1/4 C dry vermouth
1 C light or heavy cream
Waxed paper cut to size of ovenproof pan, one side buttered

Drizzle cutlets with lemon juice and sprinkle lightly with salt & pepper. Heat butter on stove top in an ovenproof pan until foaming. Add cutlets to pan, coating both sides with butter. Place waxed paper butter side down on top of cutlets and place in hot oven. Chicken will be done in 5 minutes or less and springy to the touch.

Remove cutlets to warm platter and cover.

Pour stock and vermouth into the hot pan with cooking juices and heat on stove top at medium-high heat. Boil down until thickened. Stir in cream and boil again until thickened slightly. Off heat, check for seasoning and add lemon juice to taste. Serve sauce with cutlets.