Sauteed Chicken Cutlets with Brandy, Cream, and Chive Pan Sauce
Appears in Cook's Illustrated September/October 2007
WHY THIS RECIPE WORKS
To create a low-fat version of classic French chicken pan sauces, we added a teaspoon of flour to the aromatics as a thickener, which allowed us to cut back on butter. For a final blast of flavor, we added an acidic ingredient to our chicke...