Chicken Cutlets with White Wine Butter Sauce

This chicken cutlet with white wine butter sauce recipe was a rich sauce with almonds over lightly dredged chicken.  This meal made us feel like they’re dining in a fine French restaurant – but it only takes 25 minutes to make!  I had made a baked sweet potato and sautéed mushrooms as sides.  The meal was delicious and very low calorie.   

Hands-on Time
Cook time
Total time
Serves: 4
  • 4 boneless, skinless chicken breasts 
(5 to 6 oz each)
  • ¼ tsp each sea salt and ground 
black pepper
  • 2 tbsp.  flour (GF)
  • 1 tbsp safflower oil
  • ¼ cup slivered unsalted almonds
  • ½ cup dry white wine
  • ¼ cup low-sodium chicken broth
  • 2 tbsp organic unsalted butter, chilled, cut into small pieces
  • 2 green onions, thinly sliced
  1. With a mallet or rolling pin , pound each chicken breast between 2 sheets plastic wrap into ½-inch-thick cutlets. Season with salt and pepper. Place flour on a shallow plate; dredge chicken in flour to coat both sides, shaking off excess. Discard flour.
  2. In a large sauté pan on medium-high, heat oil. Add cutlets and cook, flipping once, until browned on both sides and no longer pink inside, 3 to 
4 minutes per side. Transfer to a plate and tent with foil.
  3. Add almonds to pan and cook, stirring constantly, until browned, 
1 minute. Add wine and broth and use a wooden spoon to scrape up any browned bits from pan. Cook, stirring occasionally, until slightly thickened, 1 to 1½ minutes. Remove from heat and stir in butter, a small amount at a time, until melted and sauce thickens. Add onions. Divide chicken among plates and divide sauce evenly over top.
Nutrition Information
Serving size: 1 chicken cutlet and 1 tbsp sauce – Calories: 328 – Fat: 17 g – Saturated fat: 5 g – Carbohydrates: 5 g – Sugar: 1 g – Sodium: 197 mg – Fiber: 1 g – Protein: 37 g – Cholesterol: 129 mg

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