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Chicken Sauté

Dorothy Black TeaChef Level 3

Sautéed chicken cutlets in a rich sauce.

20 m 2


  • 4 chicken cutlets
  • 2 tsp. Pi Lo Chun tea
  • 2 tbsp. butter
  • 1/2-1 c. tomato sauce
  • 1 tbsp. olive oil
  • 1 minced shallot
  • 1 tbsp. minced parsley
  • 1 tbsp. basil leaves


Sautée shallot in oil, add parsley, and set aside.

Sautée tea in butter until leaves are soft. Add cutlets and gently cook until juice runs clear when you pierce the cutlet.

Now add tomato sauce, shallot and parsley, and basil and cook until it is heated.

Serve chicken and sauce over pasta.

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