Sauteed chicken cutlets resting in a rich and flavorful cream sauce. Easy and snazzy enough for entertaining.
For the Sauce: combine all of the ingredients and simmer to reduce the liquid to 2 cups. About 30 minutes.
Meanwhile, heat oil in a fry pan. Dust the chicken cutlets with flour. Salt and pepper to taste.
Sautee the chicken breasts until browned and cooked through.
To serve. Pool the sauce on a serving plate and arrange the chicken cutlets over it. Pour additional sauce over the top of chicken and scatter chopped chives to garnish.
Don't substitute half and half or milk for this recipe, or the sauce won't thicken property. If you do want to substitute, add a flour/water mixture to the sauce for a thickening agent. In a small bowl, mix 2 tablespoons flour with 2 tablespoons water. Add to the sauce mixture once it's hot.