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. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
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
Complete your meal with these
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