Cold weather makes me want to cook with butter.
Even though I previously pooh-poohed the chicken cutlet, I found myself again facing a package of cutlets in my fridge. I was also facing, however, a small bag of chanterelles that I had picked up the night before, completely on a (somewhat expensive) whim, so I busted out the butter and flour, and quartered some red potatoes for roasting, and threw together a delicious and buttery dinner.
I quartered the potatoes and tossed them with salt, pepper and olive oil, then set in a preheated oven (425 degrees) to roast for about 45 minutes. While the potatoes cooked, I cut the chanterelles (I had about 2 small handfuls - I'm not sure how much it was in weight, but at 24.99/lb, I was stingy) lengthwise, and then seasoned my chicken breasts with salt and pepper. I dredged the chicken LIGHTLY in flour, and then heated up some butter in a saute pan. When the pan and butter were hot, I browned the chicken, about 5-6 minutes on either side. When the chicken was done, I set aside on plates and deglazed the pan with about a cup of chicken stock. I let the stock simmer and reduce by about half, then added about 3/4 cups Chardonnay, and let it reduce a little more. I threw in the chanterelles and let the whole thing thicken just a bit - about 10 minutes start to finish on the sauce, I'd say. I poured the mushrooms and sauce over the chicken, and served with roast potatoes and sauteed haricots vert (which I added because I felt guilty about so much BROWN food on my dinner plate).
Yum. I'm sure if you searched online you could find a proper recipe for a similar dish, but winging it is half the fun. Eating things cooked in butter is the other half.