Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken Cutlets Sauteed With Rosemary
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- #71282
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/2 cup seasoned bread crumbs
1 tablespoon snipped fresh rosemary
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon coarsely ground black pepper
8 small boneless, skinless chicken breast halves
3 tablespoons olive oil
1/2 cup dry white wine or chicken broth
directions
Mix bread crumbs with rosemary, lemon peel and black pepper. Roll chicken in crumbs to coat.
Heat olive oil in large skillet over medium-high heat. Add chicken; cook until golden brown, about 2 minutes per side. Add wine, reduce heat to low, cover and cook until chicken meat turns white and loses pink color, about 8 minutes.
added by
delindajensen
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 5, 2013
I used chicken tenders and didn't use the wine. I just cooked them in oil until done and crispy. I then sliced them and served on pasta with alfredo sauce.
June 2, 2009
This is a good, quick way to cook chicken. Great flavors and very tender.