Ingredients
- 3-4 chicken breasts, cut in half horizontally to create 6-8 thinner cutlets.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/3 cup flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon cracked black pepper
- ½ cup dry white wine (I used Cabernet sauvignon)
- ½ cup chicken stock
- 1 teaspoon salt
- ½ cup cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 tablespoon fresh parsley, chopped, for garnishing (optional)
Instructions
- Dust the chicken breasts with garlic powder, onion powder and flour, making sure to coat all sides evenly.
- In a medium-sized frying pan, over medium heat, add the butter and olive oil. Once the oil is simmering, add the chicken breasts, sprinkle with black pepper and cook for 4-5 minutes, turning over halfway through. Remove chicken from the pan and set aside.
- In the same pan, add the white wine, chicken stock and salt and stir to combine making sure to also scrape up (deglaze) any flavoursome chicken bits from the bottom of the pan. Cook for 2-3 minutes and allow the liquid to reduce by a third.
- Add the herbs and cook for another 2 minutes before adding in the cream. Stir through, then add the chicken back to the pan. Season to taste.
- Serve over a bed of mashed potatoes with chopped fresh parsley and your favourite side of veggies.