If your go-to boneless, skinless chicken dish starts and ends with olive oil and a grill pan, it's time to try this impressive but just-as-fast preparation.

Serves 4


  • 1 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken breasts, thighs, or tenders
  • Salt and freshly ground black pepper
  • 2 Tbsp. olive oil
  • 3 Tbsp. butter
  • 1/2 cup dry white wine
  • 1/2 cup water, chicken stock, or vegetable stock
  • 1/4 cup chopped fresh parsley leaves, plus 2 Tbsp. for garnish
  • 1 lemon, quartered, for serving


Heat the oven to 200°F. Put the flour on a plate or in a shallow bowl next to the stove. If necessary, put each cutlet between 2 sheets of sheet of plastic wrap and pound to uniform thickness; blot the chicken dry with a paper towel and sprinkle with salt and pepper.

Put the oil and 2 Tbsp. of the butter in a large skillet over medium-high heat. When the butter has melted, turn a piece of the chicken in the flour to coat it on all sides; shake off any excess. Add the floured chicken to the pan, then repeat with the next piece; work in batches if necessary to avoid crowding the pan.

Cook, adjusting the heat as needed so that the fat is always bubbling but the chicken doesn't burn. After 2 minutes, rotate the chicken so that the outside edges are moved toward the center and vice versa (don't flip them; you want the same side in contact with the fat). When the bottom of each piece is brown, after 3 to 4 minutes, turn them over.

Cook on the second side, adjusting the heat as described in the previous step, until the chicken is firm to the touch but still a bit pink inside, another 3 to 4 minutes. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.

Add the wine to the skillet, keeping the heat at medium-high. Let it bubble away as you stir and scrape the bottom of the pan, until about half the wine has evaporated, a minute or two. Pour in the water and continue to stir until the liquid has thickened slightly and reduced to 1/4 cup, another 2 or 3 minutes. Add the remaining Tbsp. of butter to the skillet and swirl the pan around until the butter melts; turn off the heat.

Remove the chicken from the oven, and if any juices have accumulated on the platter, add them to the skillet along with the 1/4 cup parsley. Stir, taste the sauce, and adjust the seasoning. Spoon the sauce over the chicken, garnish with the remaining 2 Tbsp. parsley, and serve with the lemon quarters.

From How to Cook Everything: The Basics (Wiley), by Mark Bittman.


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