Flat Chested Chicken

I got super tired of baked chicken. I wanted to make chicken cutlets, but I didn't have a mallet or the inclination to bother. Slice the chicken breast in half thinkness and it'll do. I used cream because it was what I had. Buttermilk or egg would work too. Ditto on the herbs. Use what you got. Mix them in the breadcrumbs. Salt and pepper the cream.

Flat Chested Chicken

Serves 2-3

2 chicken breasts, sliced in half thickness

1 cup breadcrumbs

1/2 cup cream

1/2 cup flour

1/4 cup thin sliced fresh herbs ( basil, thyme, oregano)

Salt and Pepper

Olive oil

1 tablespoon garlic

2/3 c. white wine

Pat the chicken dry. Dredge in the flour and shake. Dip in the cream, then roll in crumbs. Heat olive oil in a large skillet over med-high heat. Cook till done. put chicken aside and cover lightly with foil. Turn heat down to medium. Add garlic and cook 1-2 minutes. Add wine and scrap bits off the bottom of the pan as you stir. Cook till reduced. Serve over chicken.

I served it with local squash and onions cooked in olive oil till soft and lightly brown.