Chicken Cutlets with Sage and Peas


Serves: 4
Total Calories: 308

Ingredients

1 1/4 pounds thin-sliced chicken cutlets
salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
12 fresh sage leaves
2 cups shelled fresh peas or partially thawed frozen peas
1 to 2 tablespoon fresh lemon juice

Directions:

1 Place the chicken slices between two sheets of plastic wrap. Gently pound the slices to about 1/4-inch thickness. Sprinkle the chicken well with salt and pepper.

2 In a large skillet, melt the butter with the olive oil over medium heat. Pat the chicken dry. Add the chicken and sage to the pan. Cook the chicken until golden brown, about 4 minutes. Turn the pieces with tongs and brown the other side, about 3 minutes more. Transfer the pieces to a plate.

3 Add the peas and lemon juice to the skillet and stir well. Add salt and pepper to taste. Cover and cook 5 minutes, or until the peas are almost tender.

4 Return the chicken pieces to the skillet and cook, turning them once or twice, until heated through. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 308
Calories from Fat: 128

This Chicken Cutlets with Sage and Peas recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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Chicken Cutlets with Sage and Peas
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Chicken with Gorgonzola and Walnuts
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Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
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