This easy weeknight meal is rich, warming and addicting. The sauce is so good thanks to browned butter, sage, cream, parmesan cheese and a touch of maple syrup. It will keep you coming back for bite after bite.
11TbspButter1/2 Cup for Browned Butter, 2 Tbsp for Frying, 1 Tbsp for beurre manié
1/4 CupWhite WineSauvignon Blanc or Pino Grigio
1CupChicken Broth
1/4CupHeavy Cream
2tsp Maple Syrup
1/4CupParmigiano Reggiograted
1 + 1TbspSoftened Butter + FlourCombine 1:1 tbsp of softened butter and flour
Instructions
In a shallow dish or a gallon sized ziplock bag, dredge each chicken cutlet in flour seasoned with salt and pepper.
Heat a large skillet over medium-high heat. Add 1 tbsp oil and 1 tbsp butter and brown two chicken cutlets on each side for about 3-4 minutes. Remove from pan. Add another tbsp oil and butter and brown the second two chicken cutlets. Set aside.
Turn the heat down to medium-low - medium and then add the butter. Once the butter starts to sizzle, add in the sage. Brown the butter and cook the sage for about 5 minutes. Then throw in the shallots and continue cooking for a few more minutes. The butter will become foamy and you will start to see little brown bits.
Add the garlic and sauté 1-2 minutes longer.
Pour in the wine, broth, heavy cream and maple syrup. Simmer for 8-10 minutes.
Mix and smoosh together 1 tbsp of softened butter with 1 tbsp flour and add that to the sauce to thicken it.
Stir in the parmigiana reggiano cheese and add the chicken back to the pan. Simmer for another 3-5 minutes until the chicken is heated through.