Sauteed Chicken Cutlets with Mustard-Cider Sauce
Ingredients: 4 boneless, skinless chicken breasts salt and pepper 2 T and 2 t vegetable oil 1 medium shallot, minced (about 3 T) 1 1/4 cups apple cider 2 T cider vinegar 2 t whole grain mustard 2 t minced fresh parsley leaves 2 T butter
heat the oven to 200 with the rack in the middle of the oven. Half the chicken horizontally and pound the chicken to 1/4-inch thickness. season with salt and pepper. heat 1 T of oil in a pan until smoking .Cook the cutlets until browned, 2 minutes on one side and about 30 seconds on the other. keep the chicken in the oven covered with tin foil to keep them warm while you make the sauce.
Using the same pan as the chicken heat the oil and shallot in the pan for about 30 seconds. Add the cider and the vinegar and cook until it has reduced to 1/2 cup. stir in the mustard, parsley, salt and pepper to taste and wisk in the butter.
Serve the chicken with the sauce on top and have extra sauce to pass around the table.






