Chicken Cutlets with Julienned Vegetables
Chicken Cutlets With Julienned Vegetables - a delicious recipe with 10 ingredients.
π¨βπ³ Instructions
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.
πΉ Chicken breast that donβt suck. π
πΉ Chicken breast that donβt suck. π
πΉ Chicken breast that donβt suck. π
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment