FOREVERMAMA'S CHICKEN OR TURKEY CUTLETS WITH BALSAMIC VINEGAR
This is a quick and wonderful meal great for weeknights and to serve for company. It is a very flavorful dish that imparts an almost fruity taste due to the combination of the wines and balsamic vinegar. When I make it, it reminds me of my father-in-law because out of all the dishes I made, this was one of his favorites. Enjoy!
Provided by ForeverMama
Categories Chicken Breast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken or turkey breasts in a colander, let drain.
- Mix vinegar and honey until honey dissolves. Set aside.
- Season bread crumbs with salt and pepper. Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
- Heat a skillet over medium heat. Add 1 - 2 tablespoons olive oil until it is hot.
- Saute the chicken cutlets for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe). Transfer them to a platter.
- Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste).
- Add the white wine and vermouth. Boil the mixture until sauce is reduced by half (more or less).
- Add reserved honey and vinegar mixture and cook until syrupy. Taste for seasoning.
- Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked. Garnish with parsley.
- A Little Bit of a Tip: If you prefer extra sauce, just increase the sauce ingredients. This sauce is scrumptious over rice.
PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE
A very quick and flavorful dish. The recipe was shared on another cooking website and has been a hit in our family.
Provided by PanNan
Categories Veal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Spread the breadcrumbs on a piece of wax paper.
- Press both sides of the cutlets into the breadcrumbs, until coated.
- Heat a large skillet over medium-high heat.
- Add a little oil and cook the cutlets on each side until lightly browned and cooked.
- You may need to add a little oil to brown the other side.
- Stir the butter, garlic, and sage into the skillet.
- Cook for a minute.
- Add the chicken broth and sugar.
- Let it simmer down to about 1/3 cup.
- Add the vinegar and simmer a minute more.
- Pour the sauce over the cutlets and serve.
- If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.
Nutrition Facts : Calories 536.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 180.2, Sodium 665.1, Carbohydrate 25.7, Fiber 1.3, Sugar 6.6, Protein 56.5
FOREVERMAMA'S CHICKEN SALTIMBOCCA
Not only are these cutlets good to serve any day of the week but in my opinion they are just as good to serve for company. I like them served with a simple saute of spinach, a side of rice or pasta and a nice glass of wine. Food just doesn't get any better!
Provided by ForeverMama
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- With the smooth side of a meat mallet, pound chicken breasts between sheets of plastic wrap to a thickness of slightly over 1/4-inch.
- Cut each pounded breast in half in order to make regular size cutlets. If using large size chicken breasts, you may need to cut them into thirds.
- Place 4 fresh sage leaves on the under-side of each pounded chicken breast. Cover leaves with prosciutto (you may need to use more than one slice of prosciutto so as to fully cover breast). Pound very lightly with "toothy" side of meat mallet to help adhere sage leaves and prosciutto to breast (be careful not to tear through).
- Dredge chicken in flour and shake off excess, being careful not to dislodge prosciutto and sage. Place chicken on a large platter or cookie sheet. Place in refrigerator for 10 - 30 minutes (this will help flour to glue itself to chicken resulting in a better fry).
- Meanwhile, chop remaining sage leaves for a total of 1 T, set aside.
- Place a heavy skillet over medium-high heat. Once skillet is hot, add enough olive oil and heat through.
- Sauté chicken about 2 - 3 minutes per side or until golden and just cooked through. Remove chicken to a clean platter.
- Immediately top mozzarella on each cutlet while chicken is still hot. Sprinkle a few drops of freshly squeezed lemon juice on each cutlet. Cover immediately in order to help cheese melting process. (This works best if using a platter with a full coverage lid such as corning ware).
- Remove any excess olive oil in order to end up with at least 2 - 3 tablespoons oil remaining in skillet. Add marsala or port and white wine to hot skillet and let boil, scraping up browned bits, for 1 minute. Add stock to skillet and boil until reduced to 3/4 cup. Add chopped sage. Simmer 1 minute. Adjust seasoning with black pepper and salt if necessary (salt may not be needed depending on saltiness of chicken stock and prosciutto). Pour sauce carefully to the side edge of platter, being careful not to pour quickly over chicken so as to keep mozzarella in tact.
- NOTE: Most of the time I double and even triple the sauce.
- Fresh sage in this dish is a Must, the dry will not be the same and will result in something different.
Nutrition Facts : Calories 379.4, Fat 16.5, SaturatedFat 4, Cholesterol 62.2, Sodium 235.7, Carbohydrate 11.7, Fiber 0.3, Sugar 1.3, Protein 23.6
BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
- Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
TURKEY CUTLETS WITH BALSAMIC-BROWN SUGAR SAUCE
Make and share this Turkey Cutlets With Balsamic-Brown Sugar Sauce recipe from Food.com.
Provided by Asha1126
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
- Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
- Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
- Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.
Nutrition Facts : Calories 336.5, Fat 6.2, SaturatedFat 1.3, Cholesterol 102.2, Sodium 552.1, Carbohydrate 18.6, Fiber 0.4, Sugar 9.3, Protein 41.3
CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC
This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.
Provided by colleenlora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g
TURKEY CUTLETS WITH BALSAMIC PEARS
Pears cooked in balsamic vinegar and chicken broth add a rich sweet-and-savory note to this quick meal with turkey cutlets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.
- Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, 6 minutes. Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard. Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes. Add broth mixture; cover and cook 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes. Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.
Nutrition Facts : Calories 333 g, Fat 9 g, Fiber 2 g, Protein 33 g, SaturatedFat 6 g
More about "forevermamas chicken or turkey cutlets with balsamic vinegar recipes"
FOREVERMAMA'S CHICKEN OR TURKEY CUTLETS WITH …
From recipezazz.com
5/5 (5)Calories 309 per servingServings 7
CHICKEN CUTLETS WITH BLISTERED BALSAMIC TOMATOES - SLY
From sly.org
FOREVERMAMA'S CHICKEN SALTIMBOCCA - PLAIN.RECIPES
From plain.recipes
RECIPE: SAUTEED CHICKEN CUTLETS WITH MUSHROOMS, GARLIC AND BALSAMIC …
From recipelink.com
CHICKEN AND BALSAMIC VINEGAR RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
10 BEST TURKEY CUTLET RECIPES - THE SPRUCE EATS
From thespruceeats.com
15 BEST TURKEY CUTLETS RECIPES - WHOLE LOTTA YUM
From wholelottayum.com
CHICKEN CUTLETS WITH BALSAMIC VINEGAR - DUMMIES
From dummies.com
FOREVERMAMA'S CHICKEN OR TURKEY CUTLETS WITH BALSAMIC VINEGAR
From worldbestbreadcrumbrecipes.blogspot.com
FOREVERMAMA'S CHICKEN OR TURKEY CUTLETS WITH BALSAMIC VINEGAR RECIPE ...
From recipezazz.com
FOREVERMAMA'S CHICKEN OR TURKEY CUTLETS WITH BALSAMIC VINEGAR …
From recipezazz.com
CUTLETS BALSAMIC RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
ROSEMARY-BALSAMIC TURKEY CUTLETS - SANDI GRIFFIN
From sandigriffin.com
BALSAMIC CHICKEN CUTLETS | RECIPE
From kosher.com
17 TURKEY BREAST CUTLET RECIPES FOR SIMPLE SUPPERS
From tasteofhome.com
CHICKEN CUTLETS WITH BALSAMIC VINEGAR - FRANITS FAMILY RECIPES
From sites.google.com
18 BEST CHICKEN CUTLET RECIPES - THE SPRUCE EATS
From thespruceeats.com
FOREVERMAMA S CHICKEN OR TURKEY CUTLETS WITH BALSAMIC VINEGAR
From webetutorial.com
TURKEY CUTLETS WITH BALSAMIC PEAR - BIGOVEN.COM
From bigoven.com
FOREVERMAMA'S CHICKEN OR TURKEY CUTLETS WITH BALSAMIC VINEGAR …
From pinterest.com
TURKEY CUTLETS WITH BALSAMIC-BROWN SUGAR SAUCE
From bigoven.com
CHICKEN WITH BALSAMIC VINEGAR RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
EASY CHICKEN CUTLETS WITH RHUBARB SAUCE RECIPE - EATINGWELL
From eatingwell.com
TURKEY CUTLETS WITH BALSAMIC-BROWN SUGAR SAUCE RECIPE
From pinterest.ca
EASY GRILLED TURKEY CUTLETS ON A FOREMAN GRILL RECIPE
From foremangrillrecipes.com
TURKEY CUTLETS WITH BALSAMIC-GLAZED PEPPERS - BIGOVEN.COM
From bigoven.com
TURKEY OR CHICKEN CUTLETS | OVEN BAKED OR AIR FRIED - MANTITLEMENT
From mantitlement.com
TURKEY CUTLETS WITH BALSAMIC PEARS RECIPE | RECIPE | TURKEY CUTLETS ...
From pinterest.ca
BALSAMIC MARINATED CHICKEN CUTLET - MERCEDES CHLOE
From mercedeschloe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love