Prep: 10 minutes

Cook: 25 minutes

Ready in: 35 minutes


  • 1.5 pounds thin chicken breast cutlets
  • ⅓ cup all-purpose flour
  • 3 tablespoons butter, unsalted
  • 2 tablespoons vegetable oil
  • 2 tablespoons Dad’s Own
  • 1 tablespoon red wine vinegar
  • ½ cup low sodium chicken broth
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste


  • Preheat the oven to 200 degrees. Season chicken with salt and pepper and dredge in flour.
  • In a large skillet over medium high heat, add 1 tablespoon butter and 1 tablespoon vegetable oil.
  • Cooking in batches and adding more butter and oil as needed (reserve 1 tablespoon of butter for later), add chicken and cook until brown on each side. Transfer to a plate, set aside and cover with foil.
  • Keep chicken cutlets warm in the oven.
  • Add Dad’s Own, vinegar and chicken broth to the hot skillet and bring to a boil.
  • Cook until thickened, scraping cooked bits from the pan while occasionally stirring.
  • Remove the sauce from heat, add in remaining butter until melted. Season with salt and pepper.
  • Pour sauce over chicken and garnish with chopped parsley.

Serving: Best served with buttered rice or mashed potatoes.