- 4 dark meat chicken cutlets (thigh cutlets)
- 1/2 cup flour, for dredging
- 3 tablespoons olive oil, divided
- 3 tablespoons margarine, divided
- 3 cloves garlic, minced
- 1 cup low-sodium chicken stock
- 1/3 cup dry white wine (optional, or extra stock)
- Juice and zest of 1 lemon
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- Salt and black pepper
- Pinch of red pepper flakes
Garlic-Braised Dark Meat Chicken Cutlets
Ingredients
Method
- Season cutlets with salt and pepper, then dredge lightly in flour, shaking off the excess.
- Heat 2 tablespoons olive oil and 1 tablespoon margarine in a large skillet over medium-high heat.
- Sear cutlets 4-5 minutes per side until golden and cooked through to 165F; dark meat stays juicy even if slightly over. Remove and tent with foil.
- Lower the heat to medium, add the remaining oil and garlic, and saute 30 seconds until fragrant.
- Deglaze the pan with white wine (or stock), scraping up the browned bits, and simmer 2 minutes to reduce slightly.
- Add the stock, lemon juice and zest, Dijon, thyme, and red pepper flakes; simmer 4-5 minutes until slightly thickened.
- Whisk in the remaining margarine off the heat for a glossy, rich sauce.
- Return the cutlets to the pan to coat in the sauce and rewarm for 1 minute.
- Garnish with parsley and extra lemon zest; serve the sauce spooned over the cutlets.
