Mark Bittman's Herb Roasted Chicken Cutlets -

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Mark Bittman's Herb Roasted Chicken Cutlets

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By Mark Bittman

Posted December 29th, 2007

This article is reprinted with permission from How to Cook Everything : Quick Cooking, by Mark Bittman, (2003, Wiley)

How to Cook Everything : Quick Cooking

Servings:	4
Author Notes:	This is a terrific basic recipe, one in which the herb scented crust of the chicken combines with the stock to make a delicious sauce.
Ingredients:	1 tablespoon minced fresh tarragon or summer savory, dill, parsley, or chervil leaves 1/4 cup minced fresh parsley leaves, plus a little more for garnish 1 cup all-purpose flour salt and freshly ground black pepper to taste 3 tablespoons butter, olive oil, or a combination 4 boneless, skinless, chicken cutlets (2 breasts), 1 to 1 1/2 pounds, rinsed and patted dry with paper towels 1 cup chicken or vegetable stock, or water, plus a little more of needed
Instructions:	1. Preheat the oven to 450 F. Mix together the herbs, flour, salt, and pepper. Heat a flame proof baking dish over medium-high heat for 2 to 3 minutes, then add the butter and/or olive oil. When it is hot, dredge the chicken in the flour mixture, add it to the pan, and brown for a minute or so on each side. Add the stock or water and place the pan in the oven. 2. Roast the chicken, turning once or twice, until it is cooked through, about 6 to 10 minutes (if you are unsure about whether the cutlets are done, cut into one with a thin-bladed knife; the center should be white or light pink). Remove the pan from the oven transfer the chicken to a plate. If the juices remaining in the pan are thin, return the pan to the stove and cook over high heat for a minute or two to thicken them if they're too thick, add a little more stock or water and cook over medium heat for a minute or two. Garnish the chicken with some parsley and serve with some of the sauce poured over it, and pass the remaining sauce at the table.