Chicken Cutlets with Julienned Vegetables
Chicken Cutlets With Julienned Vegetables is an moderately easy dinner. Made with 1 lb. carrots, julienned, 1 lb. leeks, rinsed well and julienned, 2 tsp. vegetable oil, 1 lb. chicken cutlets, 1/2-inch thick and 1/4 tsp. salt, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Steam carrots and leeks in large saucepan.
Transfer to serving platter and keep warm in oven.
Meanwhile, heat oil in 12-inch skillet over medium-high heat.
Sprinkle both sides of cutlets with salt and pepper.
Add to skillet and saute until fully cooked (about 1 1/2 minutes per side). Arrange chicken on top of vegetables and return to oven.
Add thyme and shallots to skillet; cook 2 minutes.
Pour in broth and vinegar.
Bring to boil and boil 5 minutes, stirring and scraping up browned bits on bottom of pan.
Pour sauce over chicken.
Serve with new potatoes.
Makes 4 servings.
π· Perfect Pairings
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