Chicken Cutlets with Rosemary and Shallots

This was simple, and good for a cooler night when you don’t want to use the grill. I’m beginning to like shallots and onions more and more (as long as they’re cooked!) which is surprising because six months ago, I probably would have omitted them completely. I’m sure this would taste great with other fresh herbs as well. The original recipe used turkey breast, but I used chicken instead.

Adapted from Everyday Food Magazine

Ingredients
3 chicken breasts (mine totaled 1 lb 5 oz)
2 tsp olive oil
Salt and pepper
3-4 shallots
1/2 cup dry white wine
5 sprigs rosemary (1 1/2 inches each)
3/4 cup chicken broth

Directions
1. Pound chicken cutlets to 1/4 inch thickness with a meat mallet.

2. In a large skillet, heat 1 teaspoon of oil over medium high. Season turkey with salt and pepper and cook through, about 1 to 2 minutes per side. Transfer turkey to a plate.

3. Add additional teaspoon of oil and shallots to skillet; season with salt and pepper.

4. Cook, stirring occasionally until shallots begin to soften, about 4 minutes.

5. Add wine and rosemary and cook until syrupy, about 3 minutes.

6. Add broth and cook until reduced by half, about 2 minutes.

7. Return turkey to skillet and cook until warmed through, about 1 minute. Remove from heat and serve.

The Facts
4 Servings
Calories 201.2
Total Fat 3.9 g
Fiber 0.1 g
WW Points 4