Chicken Cutlets w/ Sweet Onion Sauce Print Email

1 chicken breast half (6-8 oz), boneless and skinless
paprika, pepper, superfine flour (or AP flour)
1 TBS Ghee / clarified butter (or 1/2 TBS butter and 1/2 TBS canola oil)
1/2 cup sweet or yellow onion, minced
2 TBS dry vermouth
1 cup rich low sodium chicken stock (1 pkg More Than Gourmet Glace di Poulet reconstituted with 2 cups water)
1/2 tsp. fresh thyme, minced
1/2 tsp. French whole grain mustard
scant 1/2 tsp. paprika
1 TBS superfine flour (or AP flour)
2 TBS softened butter, optional

Have your butcher cut breast into 1/4 inch cutlets. Season with a sprinkling of paprika and pepper and then dust with superfine flour or flour. Mince onions and have all other ingredients close at hand.

Melt Ghee (clarified butter) or butter and oil, and add chicken cutlets. Brown quickly over high heat (do not cook fully), remove and reserve. Add onion and reduce heat, brown slowly until very soft, 5-10 minutes. Add vermouth and turn heat back up. When almost gone, add stock, thyme (just a pinch if using dry), paprika and mustard. Reduce by 25% and whisk-in superfine flour (or make a slurry with 2 TBS cold milk, cream or stock and temper in slowly while constantly whisking).

Simmer to thicken, add back chicken and then simmer until done - about 4 minutes (for extra richness, swirl in 2 TBS butter before serving). Delicious served over Roesti or mashed potatoes, rice, noodles or Spaetzle. Serves 2-3, Chef Mick Rosacci, -