Anyone have a recipe for...

..chicken cutlets that isn't grilled or breaded/fried?

Probably serving with potatoes of some kind!

How about BBQ'ing them. If not, I would suggest visiting the Betty Crocker website. They have some good ideas.

First you need a pan that can go from stove top to oven..

and heat the oven to 350

What you do is you heat up some olive oil in a pan- give the cutlets a generous dusting of salt, pepper and sage on both sides... then brown them...

While you are doing this boil 10 cloves of garlic- in the skin- for 15 seconds.. then cool under cold water & peel... (this will cut the garlic taste)

Smash the garlic, throw it in w/ the chicken, then add about 1/2-1cup of white wine...

transfer to oven and cook...

if the chicken is v. thin, you can cook right on stovetop...

Are you looking for something low-fat? I have a way that I make chicken cutlets once in a while, but it's cooked in a few tablesspoons of olive oil and butter so it mught not be what you're looking for... but if that doesn't matter, what I do is brown the cutlets on all sides in a few tablespoons of olive oil, then remove the chicken from the pan and add 2 tables spoons of butter, about 3 tablespoons of diced shallots and about 6 garlic cloves. I sautee the shallots and the garlic until lightly browned, then add the chicken back into the pan. Cover the whole thing and cook over medium-low heat until the chicken is fully cooked. The shallots and garlic mix with the butter to make a nice sauce that you can pour over the whole thing. I usually serve this with oven-roasted potatoes. Yummy!!!

You can make a chicken cutlet saute w/wine sauce and mushrooms. Super easy.

Slice cutlets to be thin.
Wash them and then dry them w/paper towels, to absorb excess moisture.
Dredge through flour and place in heated skillet w/a couple of tablespoons of olive oil (or canola)
Brown on both sides, and remove from skillet.
Add about 1/2 cup of white wine to de-glaze. Scrape little bits of chicken from bottom of pan and Reduce wine over medium heat.
Add finely chopped garlic and yellow onion or shallots and mushrooms to the pan. Saute lightly - do not burn.
Add about 1 cup of chicken stock or water. Simmer to reduce slightly. Add some coursely chopped parsley.
Add chicken cutlets back into pan and heat through (sauce will thicken even more from the flour on the chicken.

This recipe is something I made up - I like to just sort of play around w/the ingredients, depending upon what I have in the house. I find it goes very nicely w/toasted Pine Nut cous cous, or rice pilaf and a green vegetable or salad.

Chicken Cutlets with Mushrooms and Onions

Brown an onion in a little olive oil (use broth for low fat version)
Add the cutlets and lightly brown
Transfer onion and cutlets to a baking pan

Pour 1 can of cream of mushroom or french mushroom soup
and 1 package of sliced mushrooms over cutlets and onions

Bake at 350 until chicken is done.

This is super easy and great served with rice and a veggie.

Here is a recipe for Baked Lemon Chicken with mushroom sauce. It is good without the sauce also. I just made it this weekend.


6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 lemon
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley


Directions
1 Preheat oven to 400 degrees F.
2 Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
3 In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Saute until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts.

Oooh..here's what I made. It was a hit!

I put a tablespoon of olive oil in the pan. Coated the chicken cutlets in salt, pepper, oregano, basil, and a teeny bit of paprika. I cooked the chicken through, and then in the same pan, tossed in red peppers and black olives. Deglazed with white wine (a la Claud ), cooked the peppers and olives a little, and made a sauce out of that and the chicken stock that came from cooking...poured it all over the chicken and served with red potatoes. YUMMY!!