Chicken Cutlets with White Wine and Garlic

Nobody does it better than Martha Stewart...am I right? And this recipe is no exception. It's so easy to make, freeze and a cinch to thaw and prepare. It's fancy enough for a special dinner, but easy enough for a week night meal with the family.

Freezing and thawing the chicken cutlets in the marinade infuses them with flavor. This recipe serves 4, but can easily be doubled or tripled.



Chicken Cutlets with White Wine and Garlic

8 chicken cutlets (about 1 1/4 pounds total)
3 tablespoons unsalted butter, melted
1/2 cup dry white wine (*or substitute with White Grape Juice or chicken stock)
3 garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
Chopped fresh flat leaf parsley (optional)

To Prepare:
- Stack cutlets in a double layer in a 1-gallon freezer bag.
- In a small bowl, combine 2 tablespoons butter, wine, garlic, and thyme and whisk to combine. Season with pepper.
- Pour marinade into bag with cutlets. Press air out of freezer bag, seal, and freeze flat. Store in the freezer, up to 2 months.

To Serve:
- Thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently shake chicken to remove liquid and season with salt.
- In two batches, heat 1 1/2 teaspoons butter and 1 1/2 teaspoons oil in a large skillet over medium-high; add half the cutlets to pan and cook until browned and cooked through, 4 minutes total, flipping halfway through and adjusting heat as necessary to prevent pan from over-browning.
- Serve chicken sprinkled with parsley if desired.


* Please note that when cooking with alcohol that studies have proven that the alcohol does not cook out, even under extremely high temperatures and prolonged cook times. Keep this in mind when serving to children, those with liver problems or those who refrain from alcohol consumption.

For more research information and scientific study results click here.
For alcohol cooking substitues click here.
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