Good morning to you. Happy Hump Day.
Spoiler alert–Today’s recipe has dairy. The first time I ever made this, I must have been about 12 years old. I used that yellow cheese that came individually wrapped in plastic, a splash of whatever wine my parents had in the fridge, and heated it up in the microwave. My inner chef was around even then. 👩🍳
This recipe has definitely gotten more sophisticated since then. It does have butter and cheddar cheese. This is not a dish that is in our “normal” rotation. I wish it was. But I do try to limit the amount of dairy that I eat.
I know that you will love this as much as we do.
- 1 lb cooked chicken cutlets
- 2 Tbsp butter
- 3/4 tsp Seasoned Salt Mix
- 1 large shallot, sliced
- 4 oz extra sharp cheddar cheese
- 1/4 cup white wine
Preheat oven to 325’F.
Lay out your chicken cutlets in a single layer on a cookie sheet.
Melt butter in a medium pan, add in shallots. Cook until soft.
Carefully pour in white wine. Bring to a boil, cook 5-6 minutes to cook off alcohol.
Remove from heat, add in 1 Tbsp butter. Season with salt .
Spoon some shallots and sauce over each cutlet.
Cover with cheddar cheese.
Bake in preheated oven 15-20 minutes, until cutlets are heated through and the cheese melts.
This is one of the first recipes I ever created, as a preteen. I know you will love this as much as I do.
Leave a comment below, or tag us on Instagram@Anges_Table to let us know how it came out.