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Herb-roasted chicken cutlets from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 672) by Mark Bittman

  • dill
  • parsley
  • butter
  • vegetable stock
  • chicken cutlets

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock or water for chicken stock, chervil for dill; and any boneless chicken, pork, veal, or turkey for chicken cutlets.

  • sturlington on March 24, 2013

    This is a good method for preparing herb-flavored boneless chicken breasts for use in sandwiches or tacos. However, it does take a lot longer than the sauteed method, which is necessary so the herbs don't burn.

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