Chicken Cutlets With Quick Pan Sauce



  1. Heat the oven to 200 F.
  2. Put the flour on a plate or in a bowl next to the stove.
  3. If necessary, put each cutlet between 2 sheets of sheet of plastic wrap and pound to uniform thickness; blot the chicken dry and sprinkle with salt and pepper.
  4. Put the oil and 2 tablespoons of the butter in a skillet over medium-high heat.
  5. When the butter has melted, turn a piece of the chicken in the flour to coat it on all sides; shake off any excess.
  6. Add the floured chicken to the pan, then repeat with the next piece; work in batches if necessary to avoid crowding the pan.
  7. Cook, adjusting the heat as needed so that the fat is always bubbling but the chicken doesn't burn.
  8. After 2 minutes, rotate the chicken so that the outside edges are moved toward the center and vice versa.
  9. When the bottom of each piece is brown, after 3 to 4 minutes, turn them over.
  10. Cook on the second side, adjusting the heat as described in Step 3, until the chicken is firm to the touch but still a bit pink inside, another 3 to 4 minutes.
  11. To check for doneness, cut into a piece.
  12. Transfer the chicken to an ovenproof platter and put it in the oven.
  13. Add the wine to the skillet, keeping the heat at medium-high.
  14. Stir and scrape the bottom of the pan, until half the wine has evaporated, a minute or two.
  15. Pour in the water and continue to stir until the liquid has thickened slightly and reduced to 1/4 cup, another 2 or 3 minutes.
  16. Add the remaining tablespoon of butter to the skillet and swirl the pan around until the butter melts; turn off the heat.
  17. Remove the chicken from the oven, and if any juices have accumulated on the platter, add them to the skillet along with the 1/4 cup parsley.
  18. Stir, taste the sauce, and adjust the seasoning.
  19. Spoon the sauce over the chicken, garnish with the remaining 2 tablespoons parsley, and serve with the lemon quarters.