From Carole Kotkin’s Sunday Supper
Chicken Cutlets with Preserved Lemon and Parsley
This delicious dish is easy enough for a family dinner but elegant enough for company. I serve it with boiled potatoes rolled in parsley butter and whatever vegetable is in season. An oaky California chardonnay is a perfect match.
1 1/2 lbs chicken cutlets, pounded 1/4 to 1/2 inch thick
Salt and freshly ground pepper
Flour for dredging
2 tablespoons olive oil
2 large garlic cloves, minced
2 cups homemade or low-sodium canned chicken stock, warmed
1 preserved lemon, chopped, plus 4 tablespoons juice from the jar
3 tablespoons unsalted butter
2 tablespoons fresh flat-leafed parsley, minced
Season the cutlets, remembering that the preserved lemons are salty. Dredge the cutlets in flour.
Heat the oil in a large skillet over a medium heat. Brown the cutlets in the hot oil, about 4 minutes per side. Remove the cutlets, and cover them with foil to keep them warm while you prepare the sauce.
Add the garlic to the same pan. Sauté for a minute or two until it becomes fragrant. Do not brown. Add the stock and the preserved lemon and juice. Deglaze the browned bits in the pan with a wooden spoon. Bring to a low boil and cook until the sauce is reduced by half, about 1 cup. Add the butter, and when it melts, return the cutlets to the pan. Flip the cutlets in the sauce until they are warmed and moistened by sauce. Serve garnished with the parsley. Makes 4 servings.
Source: Adapted from “Well-Preserved — Recipes and Techniques for Putting up Small Batches of Seasonal Foods” by Eugenia Bone (Potter, $24.95).
Per serving: 357 calories (48 percent from fat), 18.7 g fat (7.4 g saturated, 7.3 g monounsaturated), 135 mg cholesterol, 39 g protein, 5.9 g carbohydrates, 0.1 g fiber, 372 mg sodium.