Chicken Cutlets in Herbed Butter Pan Sauce
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 Boneless,& Skinless Chicken Cutlets, Pounded Thin
  • 1 Teaspoon of Salt and Freshly Ground Pepper
  • ½ Cup Each of White Cooking Wine + Chicken Broth
  • ¼ Cup Each of Diced Onion + Sliced Carrots (Sliced Thin)
  • 1 Can of Sliced Mushrooms (Drained)
  • 3 Tablespoons of Fat Free Half & Half
  • 3 Tablespoons of Land O'Lakes Light Whipped Butter
  • 2 to 3 Teaspoons of Your Favorite Fresh Herbs: Basil, Parsley, Oregano
  • Vegetable Cooking Spray
Instructions
  1. Pound chicken cutlets until they are all the same thickness. Sprinkle with salt and pepper.
  2. Heat a large skillet that has been sprayed with cooking spray over medium high heat. When pan is hot, add 1 tablespoon of whipped butter. Reduce heat to medium. Add chicken and cook for about 8 minutes (flipping once) until the cutlets aren't pink anymore. (You may add in a bit of water or extra chicken broth to prevent sticking). Remove cutlets to a plate and cover with foil.
  3. Add in wine, broth, onion, carrots and mushrooms to the skillet. Bring to a boil and stir to scrape up the chicken bits stuck to the pan. Boil for about 10 minutes or until you have about ½ cup of liquid left in the pan. Reduce the heat and add in the half & half and remaining butter.
  4. Add chicken cutlets back to pan and sprinkle with the herbs of your choice. Cook on low for about another 3 minutes and serve with additional sauce left in the pan.
  5. This makes 4 Servings at 3 Freestyle Points per serving.
Recipe by Dee Dee Does at https://deedeedoes.com/week-37-weight-watchers-freestyle-diet-plan-menu-week-9-21-18/