Sautéed Chicken Cutlets with Porcini Sauce

Name: Sautéed Chicken Cutlets with Porcini Sauce
Yield: Serves 4
Cuisine: Italian
Ingredients: 1/2 ounce, dried porcini mushrooms (about 3/4 cup) (see note); 1 cup, low-sodium chicken broth; 1/4 cup plus 1 teaspoon, unbleached all-purpose flour; , Salt and ground black pepper; 4 , boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed and breasts trimmed of excess fat, halved horizontally, and pounded 1/4 inch thick (see note); 2 tablespoons, vegetable oil, plus 1 teaspoon; 1 small, shallot, minced (about 2 tablespoons); 1/4 cup, dry vermouth; 1 teaspoon, tomato paste; 1 teaspoon, soy sauce; 1/2 teaspoon, sugar; 2 tablespoons, cold unsalted butter; 1/2 teaspoon, minced fresh thyme leaves; 1/2 teaspoon, juice from 1 lemon

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Appears in Cook's Illustrated March/April 2009

Main Courses

Italian

Chicken

These chicken cutlets take on the flavors of an hours-long braise in far less time, making this dish possible any night of the week.

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

Our goal was to come up with a chicken cutlet recipe with a complex-tasting pan sauce in under 30 minutes. We coated eight thinly pounded cutlets in flour and sautéed them in two speedy batches. A dash of soy sauce instantly enhanced the sa...

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