Easy Chicken Cutlets with Vermouth, Pears and Leeks Recipe
This a perfect chicken dish. Everybody loves it and it is quite easy to prepare.
Ingredients
- For the Chicken
- 1½-2 pounds boneless skinless chicken cutlets
- Salt and pepper
- Roughly ¼ cup flour
- 4 Tbs. olive oil
- For the Pan Sauce
- 1-2 tbsp. olive oil
- 1 large or 2 small leeks, white and light green
- parts, finely chopped - about 1-1½ cups
- 1 large shallot, chopped, about ¼ cup or
- onion
- 1 small sprig rosemary
- 1 Anjou or Bosc, ripe, diced
- ½ cup vermouth or white wine
- ½-1 cup chicken stock
- 1 Tbs. white wine vinegar
- 2 Tbs. cold butter, vegan butter or coconut oil
Instructions
- 1
Season chicken with salt and freshly ground pepper. Dredge the chicken in flour, shaking off excess. Heat a large fry pan over med-high heat. Add half the olive oil, add 3-4 chicken cutlets. Let the chicken brown undisturbed until a golden crust forms on 2-3 minutes, repeat on the second side, remove from pan. Add more oil to the pan and repeat with the remaining chicken. Set chicken aside.
- 2
Add the oil to the pan, add the chopped leeks, shallots and rosemary sprig, sauté on medium heat for 3-4 minutes. Add the diced pear and add that to the pan with the leek mixture, sauté for 3-4 more minutes. Turn the heat to med-high.
- 3
Add the vermouth, cook until it has reduced by half, about 2 minutes. Add the stock and white wine vinegar, bring to a boil. Add the cold butter, stir to combine. Let the sauce boil and thicken for 2-3 minutes.
- 4
Add the chicken back to the pan, let the juices bubble for 2-3 minutes and then remove from the heat and serve. Serves 4-6
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Easy Chicken Cutlets with Vermouth, Pears and Leeks?
This Easy Chicken Cutlets with Vermouth, Pears and Leeks recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 17 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this easy chicken cutlets with vermouth, pears and leeks ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.