• 1.5 pounds thin chicken breast cutlets
• ⅓ cup all-purpose flour
• 3 tablespoons butter, unsalted
• 2 tablespoons vegetable oil
• 2 tablespoons Dad’s Own
• 1 tablespoon red wine vinegar
• ½ cup low sodium chicken broth
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

• Preheat the oven to 200 degrees. Season chicken with salt and pepper and dredge in flour.
• In a large skillet over medium high heat, add 1 tablespoon butter and 1 tablespoon vegetable oil.
• Cooking in batches and adding more butter and oil as needed (reserve 1 tablespoon of butter for later), add chicken and cook until brown on each side. Transfer to a plate, set aside and cover with foil.
• Keep chicken cutlets warm in the oven.
• Add Dad’s Own, vinegar and chicken broth to the hot skillet and bring to a boil.
• Cook until thickened, scraping cooked bits from the pan while occasionally stirring.
• Remove the sauce from heat, add in remaining butter until melted. Season with salt and pepper.
• Pour sauce over chicken and garnish with chopped parsley.

Serving: Best served with buttered rice or mashed potatoes.