Ingredients for Forevermama's Chicken Or Turkey Cutlets With Balsamic Vinegar
- Chicken Breast Halves
- Balsamic Vinegar
- 2 tablespoons honey
- Italian Seasoned Breadcrumbs
- Salt And Pepper
- 2 tablespoons olive oil
- Garlic Cloves
- 1/2 cup dry white wine
- 1/4 cup dry vermouth
- Fresh parsley, for garnish
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How to Make Forevermama's Chicken Or Turkey Cutlets With Balsamic Vinegar
- Rinse 2 lbs boneless, skinless chicken or turkey breasts and pat them dry.
- In a small bowl, whisk together 1/4 cup balsamic vinegar and 2 tablespoons honey until the honey is completely dissolved. Set aside.
- Season 1 cup Italian seasoned breadcrumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Dredge the chicken or turkey breasts in the seasoned breadcrumbs, pressing gently to ensure they adhere.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sear the chicken cutlets for 1 minute per side to brown.
- Transfer the cutlets to a plate.
- Add 1 tablespoon olive oil and 2 cloves minced garlic to the skillet. Cook until the garlic is fragrant and lightly golden (about 30 seconds).
- Add 1/2 cup dry white wine and 1/4 cup dry vermouth to the skillet. Bring to a boil, then reduce heat and simmer until the sauce has reduced by half (about 5 minutes).
- Stir in the reserved honey-balsamic mixture and simmer until the sauce thickens to a syrupy consistency (about 2-3 minutes).
- Season the sauce to taste with salt and pepper.
- Return the chicken cutlets to the skillet and simmer for 3-4 minutes, or until the internal temperature reaches 165°F (74°C).
- Garnish with fresh parsley before serving.
- Serve over rice or your favorite side dish.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
34g
Fat
12g
Carbs
8g
