Chicken and Eggplant Cutlets
By Jocelyn Iyog
Let the blend of mustard cream sauce and tender chicken tickle your
taste buds.
Ingredients:
4 chicken cutlets, rinsed and patted dry
¼ cup flour
3 tablespoons virgin olive oil or unsalted butter
Salt and pepper
¼ cup minced shallots
1 clove garlic, minced
1/3 cup dry white wine
1 cup chicken broth
½ teaspoon dried rosemary, crumbled
4 cups eggplant cutlets, blanched
½ cup sour cream
2 teaspoons Dijon mustard
2 tablespoons minced fresh dill or parsley
Procedure:
Dredge the chicken in the flour with salt and pepper. In a small
non-stick skillet, heat 2 tablespoons of the olive oil over medium heat.
Cook chicken on each side until meat is no longer pinkish. Transfer the
cutlets to a plate and set aside. Add the remaining oil and sauté
shallots and garlic until they give off a pleasant aroma. Pour in the
wine and reduce heat. Then add the chicken broth, the cooked chicken
cutlets, rosemary, and the eggplant cutlets. Simmer the liquid and cover
for 2 to 3 minutes. Remove the chicken and eggplants from the broth,
place on a serving dish, cover loosely, and keep warm.
In a small bowl, whisk together the sour cream, mustard, and cornstarch.
Pour the cream mixture into the simmering broth. Simmer for another 2
minutes or until liquid is thick enough for your liking. Sprinkle in the
dill or parsley. Then spoon the sauce over the chicken and eggplant
cutlets.
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