Chicken Cutlets with White Wine Butter Sauce

This rich sauce with almonds and white wine will make your family feel like they’re dining in a fine French restaurant – but it only takes 25 minutes to make! Pair this main with the Buttery Roasted Potatoes & Green Beans.

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Serve with Buttery Roasted Potatoes & Green Beans.

Image and recipe from Cuisine at Home. 

Prep Time
15 min
Cook Time
10 min
25 min


  • 4 boneless, skinless chicken breasts 
(5 to 6 oz each)
  • 1/4 tsp each sea salt and ground 
black pepper
  • 2 tbsp whole-wheat flour
  • 1 tbsp safflower oil
  • 1/4 cup slivered unsalted almonds
  • 1/2 cup dry white wine
  • 1/4 cup low-sodium chicken broth
  • 2 tbsp organic unsalted butter, chilled, cut into small pieces
  • 2 green onions, thinly sliced


  1. With a mallet or rolling pin, pound each chicken breast between 2 sheets plastic wrap into ½-inch-thick cutlets. Season with salt and pepper. Place flour on a shallow plate; dredge chicken in flour to coat both sides, shaking off excess. Discard flour.
  2. In a large sauté pan on medium-high, heat oil. Add cutlets and cook, flipping once, until browned on both sides and no longer pink inside, 3 to 4 minutes per side. Transfer to a plate and tent with foil.
  3. Add almonds to pan and cook, stirring constantly, until browned, 1 minute. Add wine and broth and use a wooden spoon to scrape up any browned bits from pan. Cook, stirring occasionally, until slightly thickened, 1 to 1½ minutes. Remove from heat and stir in butter, a small amount at a time, until melted and sauce thickens. Add onions. Divide chicken among plates and divide sauce evenly over top.

Nutrition Information

  • Serving Size 1 chicken cutlet and 1 tbsp sauce
  • Calories 328
  • Carbohydrate Content 5 g
  • Cholesterol Content 129 mg
  • Fat Content 17 g
  • Fiber Content 1 g
  • Protein Content 37 g
  • Saturated Fat Content 5 g
  • Sodium Content 197 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

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