Ingredients
- 3 tablespoon safflower or other neutral-tasting oil
- 4 tablespoon chicken cutlets (each 4 to 6 ounces and 1/4 inch thick)
- 1/2 cup chicken stock, homemade (see page 260) or low-sodium store-bought
- 2 tablespoon sherry vinegar
Preparation
Baking Directions:
1.Heat oil in a large sauté pan over medium-high until hot but not smoking.
2.Pat dry chicken and season both sides with salt and pepper, then place in the pan.
Cook until golden brown on first side, 3 to 4 minutes; turn chicken and continue cooking until golden on the other side and cooked through, 2 to 3 minutes.
Transfer to a platter.
3.Reduce heat to medium-low.
Add walnuts and toast, stirring constantly, until golden, about 3 minutes.
4.Raise heat to medium; add stock and vinegar.
Cook, swirling the pan, until liquid is reduced by half and slightly thickened, about 1 minute.
Serving Directions:
Pour sauce over chicken and serve.
Tips:
If the cutlets are thicker than one-quarter inch, or vary in thickness, place them between pieces of plastic wrap and pound with a meat mallet to help them cook evenly.
