Chicken Cutlets with Bechamel Sauce
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Family Tested & Approved
boneless skinless chicken breasts cut into cutlets
each salt, garlic powder, onion powder, and paprika
Mix the onion powder, garlic powder, salt, and paprika together.
Cut the chicken into desired size cutlets. Pat dry and sprinkle with the spice mixture.
Add butter to large skillet. Let butter melt and get hot. Add the chicken cutlets to pan browning on both sides and cook until almost done. Transfer chicken to a plate.
Deglaze the pan with the wine and scrap up bits. Cook until most of wine has evaporated. Add the flour and make a roux. slowly add in the cream and milk and cook until thickened. Stir in the parsley.
Add the chicken and any drippings back into sauce and stir to coat. cook until chicken in completely done. Serve chicken with sauce spooned on top.