Chicken Cutlets with Shallot Lemon Butter Sauce is a delicious and easy weeknight meal. Yet fancy enough for a company dinner.
Chicken Cutlets with Shallot Lemon butter Sauce is so simple to make and takes just 20 minutes because when we make chicken parmesan, we always make extra chicken cutlets and freeze them in plastic containers. I figure I am slaving over the stove anyway, I might as well make extra for a future meal or two right?! So that’s what I do make at least 2 containers of chicken cutlets that we can have for another meal and freeze them. So I always have a dinner that is almost ready to go! Here is what they look like.
When it comes time to make whatever I am going to make with the chicken cutlets I just reheat them. sometimes I just heat them in the oven. In this case I did them in some olive oil on the stove top since I was going to make a sauce in the pan anyways.
Chicken Cutlets with Shallot Lemon butter Sauce is pure yumminess!!
Chicken Cutlets with Shallot Lemon Butter Sauce is so easy to make from here! It’s just a matter or chopping some shallots ( you can use onions if you like) some garlic, adding some capers, dried rosemary, butter and white wine.
Chicken Cutlets with Shallot Lemon Butter Sauce has become one of our go to meals because it is so simple to make.
Adding the capers to the Chicken Cutlets with Shallot Lemon Butter Sauce gives it the perfect little salty bite it needs so don’t try to eliminate them.
Chicken Cutlets with Shallot Lemon Butter Sauce will become one of your favorite meals!
Make this delicious Chicken Cutlets with Shallot Lemon Butter Sauce today!!
- 4 large premade chicken cutlets
- 3 tbsp olive oil
- 2 shallots, diced or 1 medium onion
- 2 garlic cloves, minced
- 1 lemon
- 1/2 cup white wine
- 1 tbsp capers
- 1/2 tsp dried rosemary
- 1/4 cup butter
- 1/2 cup heavy cream
- salt and pepper to taste
Place olive oil in pan and heat chicken cutlets for a few minutes on each side. Place on a plate and keep warm.
In the same pan, in the the olive oil add the shallot and cook until translucent, about 3-5 minutes. Add the garlic and cook for an additional minute or so making sure not to burn.
Add the white wine and allow to cook for about 5 minutes. Add the juice of a lemon, capers, and rosemary.
Reduce the heat to low. Add the butter allow to melt. Whisk in the heavy cream until sauce is well combined.
Add salt and pepper to taste and serve on top of the chicken cutlets.