I never used Worcestershire before so I thought I should risk it and it was worth it! This tasted great. The sauce isn't too thick but it gives a great taste to the chicken. I served with creamy mashed potatoes.
Sautéed Worcestershire Chicken
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Amount per serving
- Calories: 372
- Fat: 18g
- Saturated fat: 7g
- Protein: 41g
- Carbohydrate: 10g
- Fiber: 0g
- Cholesterol: 122mg
- Sodium: 558mg
- 1 1/2 pounds thin chicken breast cutlets
- Salt and pepper
- 1/3 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1/2 cup low-sodium chicken broth
- 2 tablespoons finely chopped fresh parsley
- Preheat oven to 200°F. Sprinkle chicken with salt and pepper; dredge in flour.
- Warm 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add half of cutlets and cook until browned, about 4 minutes. Turn and cook until firm and browned on both sides, about 3 minutes longer. Transfer to a plate and loosely cover with foil to keep warm.
- Add another 1 Tbsp. each butter and oil to skillet and repeat with remaining cutlets. Add to platter and keep warm in oven.
- Add Worcestershire sauce, vinegar and chicken broth to empty skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat and stir in remaining 1 Tbsp. butter until it is melted. Season sauce with salt and pepper. Pour sauce over chicken and garnish with chopped parsley. Serve immediately.
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