Saturday, January 22, 2011

Chicken Cutlets with White Wine and Garlic

One of my favorite ways to eat boneless skinless chicken breasts is to make Chicken Cutlets with White Wine and Garlic.  It's very quick to make if you marinade the chicken beforehand. I usually get it started the night before, but you can also freeze it or do it about half an hour before you plan to eat.  The recipe calls for fresh thyme, but I've always used dried, and it's turned out just fine.


I served my chicken with some egg noodles and green beans, but it's also really awesome with some sauteed mushrooms and a splash of marsala. This is a quick dinner that's on a pretty regular rotation for me.

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