I'm currently thinking of trying a chicken cutlet recipe along with a pan sauce. Only problem: it yields four servings, and I'm a single guy who doesn't want to eat 4 identical dinners 4 nights in a row
I'm not very experienced with scaling down recipes: basically I'd like to know if I could a) only cook half the amount of chicken and still make the same amount of pan sauce (and just re-heat the pan sauce in a sauce pot each night -- some extra would be left over) or b) only cook half the amount of chicken and only cook half the amount of the pan sauce.
Would either of those scenarios work for the recipes below? Would cooking only half the chicken not produce enough fond and chicken juices for a full batch of pan sauce, so I'd have to scale down the pan sauce by 1/2, as in scenario b? Thanks in advance!
Sauteed Chicken Cutlets:
-4 (6-8 oz) boneless, skinless chicken breasts, cut into 8 chicken cutlets
-1/4 cup all-purpose flour (for dredging chicken)
-1 teaspoon salt (added to flour for dredging chicken)
-1/2 teaspoon pepper (added to flour for dredging chicken)
-2 tablespoons vegetable oil
Lemon-Caper Pan Sauce
-2 teaspoons vegetable oil
-1 shallot, minced
-1 teaspoon all-purpose flour
-3/4 cup chicken broth
-1 tablespoon capers
-1 tablespoon chopped fresh parsley
-1 tablespoon unsalted butter, chilled
-2 teaspoons lemon juice
Heat oil in now-empty skillet over low heat until shimmering. Add shallot and cook, stirring often, until softened, about 2 minutes. Add flour and cook, stirring constantly, for 30 seconds. Slowly whisk in broth, scraping up any browned bits. Bring to simmer and cook until reduced to 1/2 cup, 2 to 3 minutes. Stir in any accumulated chicken juices, return to simmer and cook for 30 seconds. Off heat, whisk in capers, parsley, butter and lemon juice.