Styling And Photography By Chavi Feldman

CREAMY HERB CHICKEN CUTLETS

Quick, easy, and refreshingly different. Superb flavor. You’re going to love it.

Serves 6–8

• 1½ lbs (¾ kg) chicken cutlets, pounded thinly
• 2–3 Tbsp olive oil
• salt and pepper, to taste
• 1½–2 tsp fresh parsley, chopped
• 1 tsp fresh basil, chopped
• 1½–2 tsp fresh thyme, chopped
• 1 tsp fresh oregano, chopped
• additional fresh herbs, for garnishing (optional)

SAUCE

• 1 Tbsp olive oil
• 2 cloves garlic, minced (1½ tsp)
• 1 tsp each of fresh, chopped parsley, thyme, and basil
• 1 cup unsweetened soy milk
• salt and pepper, to taste
• 1 tsp cornstarch or arrowroot powder mixed with 1 Tbsp water

In a small bowl, mix together olive oil, seasoning, and herbs. Coat chicken cutlets with the mixture. Spray a grill pan (or regular frying pan) with cooking spray and heat over medium-high flame. Grill or sear cutlets for about 3–4 minutes each side until done. Set aside. To make the sauce: Using the same grill or frying pan, heat olive oil over a medium-high flame. Add garlic and herbs and sauté for about 1 minute, or until fragrant. Stir in soy milk. Season with salt and pepper. Bring to a boil, stirring up the bits from the grooves in the pan. Add the cornstarch mixture, stirring until sauce has thickened slightly. Reduce heat and simmer gently for another minute. Serve cutlets hot, with sauce on top. Garnish with fresh herbs if desired.

(Originally featured in FamilyTable, Issue 648)