Dill-Scented Chicken Cutlets
Source of Recipe
Internet
List of Ingredients
2-1/4 lbs. ground chicken
1 cup finely chopped onions
1/4 cup KEY LIME JUICE
1 tbs. dried dill
1-1/2 tsp. Salt
1/8 tsp. coarsely ground black pepper
1/2 cup flour
1/4 cup vegetable oil
3 cups low-sodium chicken stock
Fresh dill sprigs for garnish, optional
3 cups low-sodium chicken stock
Recipe
Place ground chicken, onions, 1 tbs. of key lime juice, dried dill, salt and pepper in large mixing bowl and mix well with spoon to combine. Divide mixture into 8 equal portions and shape into patties about 1/2-inch thick. Patties can be prepared several hours ahead. Cover with plastic wrap and refrigerate until needed.
When ready to saut� patties, spread flour on dinner plate. Lightly dredge each patty in flour. Place 2 large, heavy skillets over medium-high heat and add 2 tbs. oil to each. When oil is hot, place 4 patties in each pan and saut� until golden on both sides, about 3 to 4 minutes per side. Lower heat to medium, cover each pan and cook cutlets for 5 minutes more. Remove patties to plate and cover loosely with aluminum foil.
Keep heat on medium. Add 1-1/2 cups chicken stock to each skillet and whisk together stock with pan drippings. Simmer briskly, stirring often, until liquid has reduced about one third (about 3 to 4 minutes). Stir 1-1/2 tbs. lime juice into each pan. Season to taste with salt and pepper. To serve, arrange cutlets on warm serving platter. Dab each with a little sauce and garnish with a sprig of dill. Pass remaining sauce separately.
Makes 8 servings.
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