Difference between revisions of "Spicy Chicken Cutlets"
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{{recipesummary|Meat recipes|4|½ hour|2}} | {{recipesummary|Meat recipes|4|½ hour|2}} | ||
| − | + | | [[Cuisine of the United States|American cuisine]] | [[Meat|Meats]] | |
'''Spicy Chicken Cutlets''' | '''Spicy Chicken Cutlets''' | ||
| Line 6: | Line 6: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 4 thinly-sliced [[ | + | * 4 thinly-sliced [[Chicken|chicken breasts]] (about 1 [[Pound|pound]]) |
| − | * [[ | + | * [[Salt|salt]] and freshly ground [[Pepper|black pepper]] |
| − | * ¼ [[ | + | * ¼ [[Cup|cup]] all-purpose [[Flour|flour]] |
| − | * 3 [[ | + | * 3 [[Tablespoon|tablespoons]] [[Vegetable Oil|vegetable oil]] |
| − | * ½ cup chicken [[ | + | * ½ cup chicken [[Broth|broth]] |
* ¼ cup vodka or vermouth | * ¼ cup vodka or vermouth | ||
| − | * Juice of 1 [[ | + | * Juice of 1 [[Lime|lime]] |
| − | * 2 tablespoons [[ | + | * 2 tablespoons [[Jalapeño|minced pickled jalapeños]] |
| − | * 15-[[ | + | * 15-[[Ounce|ounce]] can [[Dice|diced]] [[Tomato|tomatoes]] |
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] [[Cornstarch|cornstarch]] |
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[Water|cold water]] |
| − | * 2 tablespoons [[ | + | * 2 tablespoons [[Chop|chopped]] [[Cilantro|fresh cilantro]] |
==Procedure== | ==Procedure== | ||
| − | # Preheat [[ | + | # Preheat [[Oven|oven]] to [[Oven_temperatures|200°F]] |
# Season both sides of each chicken breast with salt and pepper. | # Season both sides of each chicken breast with salt and pepper. | ||
# Place the flour on a plate and dredge the chicken breasts through it, lightly coating both sides. | # Place the flour on a plate and dredge the chicken breasts through it, lightly coating both sides. | ||
# Set aside. | # Set aside. | ||
| − | # In a large [[ | + | # In a large [[Skillet|skillet]] heat the oil over a medium-high heat. |
# Add the breasts and cook 3 minutes, or until lightly browned. | # Add the breasts and cook 3 minutes, or until lightly browned. | ||
# Flip and cook another 2 or 3 minutes, or until cooked through. | # Flip and cook another 2 or 3 minutes, or until cooked through. | ||
| Line 31: | Line 31: | ||
# Return the empty skillet to the burner. | # Return the empty skillet to the burner. | ||
# Increase the heat to high and add the chicken broth and vodka to deglaze the pan. | # Increase the heat to high and add the chicken broth and vodka to deglaze the pan. | ||
| − | # As the liquid bubbles, Scrape the bottom of the pan with a [[ | + | # As the liquid bubbles, Scrape the bottom of the pan with a [[Wooden Spoon|wooden spoon]] |
# Add half of the lime juice and the jalapeños and cook 30 seconds. | # Add half of the lime juice and the jalapeños and cook 30 seconds. | ||
| − | # Add the tomatoes and bring to a [[ | + | # Add the tomatoes and bring to a [[Simmer|simmer]]. |
# In a small glass, add the cornstarch to the water, then add to the skillet. | # In a small glass, add the cornstarch to the water, then add to the skillet. | ||
# Cook, stirring constantly, until thickened, about 2 minutes. | # Cook, stirring constantly, until thickened, about 2 minutes. | ||
| Line 39: | Line 39: | ||
# Stir in remaining lime juice. | # Stir in remaining lime juice. | ||
# Arrange each chicken breast on a plate and top with pan sauce. | # Arrange each chicken breast on a plate and top with pan sauce. | ||
| − | # [[ | + | # [[Garnish|Garnish]] with cilantro. |
| − | [[Category:Fried | + | [[Category:Fried Recipes|Chicken Cutlets, Spicy]] |
| − | [[Category:American | + | [[Category:American Recipes|Chicken Cutlets, Spicy]] |
| − | [[Category:Camping | + | [[Category:Camping Recipes|Chicken Cutlets, Spicy]] |
| − | [[Category:Meat | + | [[Category:Meat Recipes|Chicken Cutlets, Spicy]] |
| − | [[Category:Chicken | + | [[Category:Chicken Recipes|Spicy Chicken Cutlets]] |
| − | [[Category:Tomato | + | [[Category:Tomato Recipes|Chicken Cutlets, Spicy]] |
Latest revision as of 15:38, 9 May 2012
| Spicy Chicken Cutlets | |
|---|---|
| Category: | Meat recipes |
| Servings: | 4 |
| Time: | ½ hour |
| Difficulty: |  |
| American cuisine | Meats
Spicy Chicken Cutlets
Ingredients
- 4 thinly-sliced chicken breasts (about 1 pound)
- salt and freshly ground black pepper
- ¼ cup all-purpose flour
- 3 tablespoons vegetable oil
- ½ cup chicken broth
- ¼ cup vodka or vermouth
- Juice of 1 lime
- 2 tablespoons minced pickled jalapeños
- 15-ounce can diced tomatoes
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 2 tablespoons chopped fresh cilantro
Procedure
- Preheat oven to 200°F
- Season both sides of each chicken breast with salt and pepper.
- Place the flour on a plate and dredge the chicken breasts through it, lightly coating both sides.
- Set aside.
- In a large skillet heat the oil over a medium-high heat.
- Add the breasts and cook 3 minutes, or until lightly browned.
- Flip and cook another 2 or 3 minutes, or until cooked through.
- Transfer the chicken to an oven-proof plate and place in the oven to keep warm.
- Return the empty skillet to the burner.
- Increase the heat to high and add the chicken broth and vodka to deglaze the pan.
- As the liquid bubbles, Scrape the bottom of the pan with a wooden spoon
- Add half of the lime juice and the jalapeños and cook 30 seconds.
- Add the tomatoes and bring to a simmer.
- In a small glass, add the cornstarch to the water, then add to the skillet.
- Cook, stirring constantly, until thickened, about 2 minutes.
- Remove the skillet from the heat.
- Stir in remaining lime juice.
- Arrange each chicken breast on a plate and top with pan sauce.
- Garnish with cilantro.
