Golden Garlic Chicken Cutlets
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kemp Minifie
When the going gets tough, I know it's time to pull out the perennial favorite, chicken with garlic. There is no shortage of recipes floating around for chicken with garlic and white wine but most of them cook the garlic only briefly without letting it color. Not so in this recipe. My family loves the more pronounced, rustic flavor of garlic that's been allowed to turn golden. Be aware though, that once the garlic starts to turn, it goes fast, so be ready with the wine.
- Arrange cutlets in 1 layer on a tray or baking sheet and season both sides with salt and pepper.
- Heat a 12-inch heavy skillet (not non-stick) over moderately high heat until hot. Add 1 tablespoon oil and swirl to coat bottom. Cook chicken in batches (don't crowd pan), turning once or twice, until just cooked through (adjust heat lower as necessary to keep bits on bottom from burning and add another tablespoon oil when pan begins to look dry in subsequent batches), 2 to 3 minutes total per batch.
- Transfer chicken as cooked to a platter and keep warm loosely covered with foil.
- Add remaining 2 tablespoons oil to skillet and cook garlic slices with hot pepper flakes over moderate heat, stirring, until garlic is pale golden.
- Add wine and boil, stirring and scraping up brown bits, until reduced by half. Add chicken juices accumulated on platter and bring to a boil. Remove skillet from heat and add butter, stirring until incorporated and sauce is smooth. Stir in parsley and salt and pepper to taste and spoon over chicken.