Chicken Cutlets in Rosemary Wine Sauce

April 12, 2013

Chicken cutlets can be so dry tasting if overcooked. Keep them moist by adding a simple rosemary/ wine sauce. Be sure to use fresh rosemary as dried will not do anything for this dish. Here’s the recipe and it is quick and delicious.

Chicken Cutlets in Rosemary Wine Sauce

Serves 4

1 pound chicken cutlets, pounded thinly
1/2 cup flour
1 1/2 teaspoons salt
Grinding black pepper
4 tablespoons extra virgin olive oil
l clove garlic minced
2 sprigs rosemary, left whole
2 cups dry white wine
1/2 cup chopped dried tomatoes in olive oil (see recipe to make your own on

Combine the flour, salt and pepper in a large bag. Add the cutlets and shake to coat them. Place on a plate and set aside.

Heat the oil in a large saute pan large enough to hold the cutlets in a single layer or cook in batches.

Add the onion,garlic and rosemary sprigs to the oil and cook just until the onions begin to wilt; add the chicken and brown them on both sides. Raise the heat to high and add the wine; allow it to reduce to half its volume. Add the tomatoes and salt and pepper to taste.

Serve with some of the pan juices poured over the chicken.

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