Perfect Chicken Cutlets with Sherry

Recipe 301. Ready in about 20 minutes. Servings 4. Per serving: 190 Calories; 8.4g Fat; 4.3g Carbs; 23.6g Protein; 2g Sugars.

🍳 Cook: 4 min

Nutrition

190

Calories

23.6g

Protein

4.3g

Carbs

8.4g

Fat

3 teaspoons	15 ml	butter, softened
1 1/2 tablespoons	23 ml	dry sherry
1 pound	455 g	chicken cutlets, pounded to 1/4-inch thickness
to taste		Ground black pepper and cayenne pepper
2 tablespoons	30 ml	fresh lime juice
1 teaspoon	5 ml	dried thyme
2 teaspoons	10 ml	sesame oil
1		chicken bouillon cube
1 teaspoon	5 ml	dried marjoram
1 teaspoon	5 ml	mustard powder
2		garlic cloves, peeled and halved
1/3 teaspoon	1.7 ml	salt
3/4 cup	180 ml	water

Rub the chicken with garlic halves; then, season with salt, black pepper, and cayenne pepper. Press the "Sauté" button.
Once hot, heat the sesame oil and sauté chicken cutlets for 5 minutes, turning once during cooking. Add the water and dry sherry and stir; scrape the bottom of the pan to deglaze.
Secure the lid. Choose the "Manual" mode and High pressure; cook for 4 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Reserve the chicken cutlets, keeping them warm.
Stir the bouillon cube, lime juice, thyme, marjoram, and mustard powder into the cooking liquid.
Press the "Sauté" button and simmer for 6 minutes or until the cooking liquid has reduced and concentrated.
Add the butter to the sauce, stir to combine, and adjust the seasonings. Pour the prepared sauce over the reserved chicken cutlets and serve warm. Bon appétit!