I searched my own blog for dinner ideas tonight. Three hungry men, almost 4 pounds of boneless, skinless chicken thighs with boiled potatoes and corn…..are.all.gone. This really hit the spot. I loved the easy cleanup!
Chicken Cutlets with Quick Pan Sauce
This is a quick and delicious meal that looks elegant but is perfect for a weeknight meal. I serve it with Crispy Smashed Potatoes and steamed broccoli. It’s very quiet when the family eats this meal. Very.Quiet.
The original recipe calls for chicken cutlets, but I like to use skinless, boneless chicken thighs. Chicken thighs are more flavorful than cutlets. You can often buy these thighs on sale. Buy several packages. Remove any extra fat, pound them to uniform thickness and toss them in the freezer. You can use these for a delicious Chicken Parmesan as well.
1 cup all-purpose flour
2 lbs. boneless, skinless chicken thighs
salt and pepper
2 tbsp. olive oil
3 tbsp. butter
½ cut white wine
½ cup water or chicken stock
¼ chopped fresh parsley, or freeze-dried parsley, plus 2 tbsp. for garnish
1 lemon, juiced
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