Chicken Cutlets with Bechamel Sauce
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- boneless skinless chicken breasts cut into cutlets
- 1 tsp
- each salt, garlic powder, onion powder, and paprika
- 5 Tbsp
- 1/2 c
- dry white wine
- 1/4 c
- 2 c
- heavy cream
- 2 c
- 1 c
- fresh parsley minced
1Mix the onion powder, garlic powder, salt, and paprika together.
2Cut the chicken into desired size cutlets. Pat dry and sprinkle with the spice mixture.
3Add 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.
4Deglaze 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.
5Add 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.