Tuesday, September 13, 2011

Chicken Cutlets with Sherry Cream Sauce


Don't fall over dead in shock but I do cook inside sometimes.


That obviously isn't a flame from the Big Green Egg.

Yes I cook outside on live fire most of the time. But to be a strong cook outdoors, you have to be just as good of a cook indoors. There are many differences but the fundamentals and principles are the same. The best pitmasters that I have had the pleasure of working with are also talented in the kitchen.

This is one I made up after Trevor's football practice this week. I wanted something fast but rich with flavor. Speaking of fast, I used gluten free rice noodles not because they are gluten free but because they cook in 3-5 minutes and taste just as good. 


Chicken Cutlets with Sherry Cream Sauce

2 chicken breasts, each cut in half lengthwise
1 tsp salt
1 tsp black pepper
¼ cup all purpose flour
1 Tbsp olive oil
1 Tbsp butter
4 cloves garlic, chopped
¼ cup roasted red pepper, diced
¼ cup sherry
3 Tbsp butter
1 Tbsp parsley, fresh chopped
¼ cup heavy cream
6 oz pasta, cooked according to instructions

Season the chicken cutlets with ½ tsp salt and ½ tsp pepper. 


Season the flour with the rest of salt and pepper. Dredge the cutlets in the flour and knock off the excess.

Pre-heat a skillet over medium heat. Add 1 Tbsp of butter and oil.

Saute the cutlets for 3 minutes per side or until they reach an internal temp of 160f. I had to do this in batches because I couldn't get them all in one skillet.


Add the garlic and saute for 1 minute. Add the roasted red pepper and cook for another minute.

Deglaze the pan with sherry and simmer until the liquid is reduced by half, about 2 minutes.

Reduce heat to low and add the butter and parsley, stirring until the butter is melted. Turn off the heat and stir in the cream. Taste for seasoning and add more salt and pepper to taste.

Divide the pasta, plate with the chicken and top with the sauce. 


One of the benefits of cooking inside is the ability to make tasty pan sauces like this one!

20 comments:

  1. mmmm. delish..I have a big bottle of sherry that needs some attention!

    ReplyDelete
  2. I wasn't sure I was on Nibble Me This for a moment. Absolutely love sherry in everything. It brings such flavor to dishes. Great photos Chris.
    Sam

    ReplyDelete
  3. You hit the nail on the head when you mentioned tasty pan sauces. They take an ordinary meal and make it extraordinary. This looks heavenly.

    ReplyDelete
  4. Judging by the look of those noodles, I think you'd like udon noodles. You'll probably have to find them at an Asian market. I'll send you a photo via email.

    ReplyDelete
  5. This looks delicious, Chris. Glad to see that you own a skillet and can use it too. ;) I'm not in shock at all.

    ReplyDelete
  6. The sauce sounds phenomenal Chris! I don't mind you cooking inside at all!

    ReplyDelete
  7. Mmmmmmmmm... You had me at sauce :)
    I love that you cook inside from time to time.. it reminds me that you are human and not some grilling/smoking super hero!!

    ReplyDelete
  8. Not gonna lie...I almost brought myself to the ER when you tweeted about this cause I was pretty sure I was hallucinating. It definitely looks good enough to be a hallucination.

    ReplyDelete
  9. Looks great. Definitely a strong recipe. I will need to try the pan sauce. Welcome to inside cooking...

    ReplyDelete
  10. what a beautiful dish, i'm crazy about that sauce!

    ReplyDelete
  11. Get out of here!

    No, really, get back outside! LOL

    Now you have inspired me for tomorrow nights meal...

    ReplyDelete
  12. Well, I didn't fall over dead in shock, but it did take me a minute to catch my breath. I'm a big chicken cutlet fan. Love this idea with sherry cream sauce.

    ReplyDelete
  13. Mmmm, this looks simple and delish. Think I might be whipping this up this weekend! Thanks for a great idea.

    Lots of yummy love,
    Alex aka Ma What's For Dinner
    www.mawhats4dinner.com

    ReplyDelete
  14. Great looking dish! I'm looking at getting a large cast iron pan for the grill just so I can do some pan sauces.

    ReplyDelete
  15. I made it last night. I didn't use parsley as I only had a little cilantro, but it is definitely a keeper.

    ReplyDelete
  16. What a tasty and quick meal. It's great to see you cooking inside too!

    ReplyDelete
  17. Yum! This looks really delicious - for a cooked inside meal ;-)

    ReplyDelete
  18. I never thought I'd see the day you'd cook inside like normal people! :) You make even a sauteed piece of chicken look delicious. And like Jenn said in her comment above, this made me think you are human after all, but then I saw how perfectly you even saute a piece of chicken, and your pretty sauce, and that golden brown coating on your chicken, and I'm back to thinking you're not human again. Try superchef!

    ReplyDelete