Ingredients

• 1/2 cup warmed flour, salt and pepper
• 1 package chicken cutlets
• 5 tbsp oil
• 1/2 cup kosher dry white wine
• 1/2 cup chicken broth
• 1/2 cup parsley, chopped
• lemon slices for garnish
For Side Vegetables:
• 2 cups chopped eggplant
• 2 cups chopped butternut squash
• salt, pepper, garlic powder
• 1/4 cup honey
• cinnamon

Instructions

1. Coat chicken cutlets in warmed flour and sprinkle with salt and pepper.
2. Place in a skillet where 5T olive oil is already heated.
3. Brown the cutlets on both sides (3-4 mins) rotating (not flipping) midway to ensure even browning. Then place in a pan in the oven at 200. Do not wash the pan.
4. Pour 1/2c dry white wine in the skillet and scrape the pan to release all the leftover chicken bits and keep stirring. Reduce this mixture to half.
5. Then pour in a 1/2c of water or chicken broth and reduce to half and the pour in 1T oil and leave on for another min
6. Then place the chicken back in the skillet with 1/4c chopped parsley and spoon the juices over the chicken.
7. Garnish with lemon slices and parsley.
8. Roasted eggplant:slice spray w Pam and sprinkle w salt pepper and garlic powder and bake at 450 for 30-45 mins)
9. Honey cinnamon butternut squash: cut in half and roast at 450 for 45 mins then remove skin and dice and sprinkle with cinnamon and abt 1/4 c honey. Put back in the oven covered for 10 more mins