Chicken Cutlets with Balsamic Vinegar

This sautéed chicken cutlet recipe is especially quick to prepare. Because the balsamic vinegar is so central to this chicken cutlet recipe, use balsamic vinegar that’s the best you can buy.

Preparation time: 20 minutes

Cooking time: 20 minutes

Yield: 4 servings

1/4 cup olive oil

4 cloves garlic

1 1/2 pounds chicken cutlets (4 cutlets)

Salt and pepper to taste

1/4 cup flour

2 sprigs fresh sage, or 1 teaspoon dried sage

1/2 cup aged balsamic vinegar

1/4 cup plus 2 tablespoons chicken stock

  1. Peel and slice the garlic cloves.

  2. In a large skillet, heat the olive oil and garlic over medium heat.

  3. Cook until the garlic just starts to brown, 2 to 3 minutes.

  4. Lightly pound the chicken cutlets.

  5. Season the cutlets with salt and pepper, and dust them with flour.

  6. Add the chicken and sage to the skillet and cook until lightly browned on one side, 2 to 3 minutes.

  7. Turn and cook for another 2 minutes.

  8. Drain any fat from the pan.

  9. Add the balsamic vinegar and reduce slightly, about 2 minutes.

  10. Add the stock, then cover and simmer for 10 minutes.

  11. If you want the sauce thicker, remove the chicken from the pan and simmer another 3 to 5 minutes, or to desired consistency.

  12. Adjust the seasoning of the sauce with salt and pepper.

  13. Pour the sauce over the chicken cutlets and serve.

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