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Sautéed Chicken Cutlets with Sherry, Red Pepper, and Toasted Garlic Pan Sauce

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1. For Chicken: Adjust oven rack to middle position and heat oven to 200°F. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large ovensafe plate. Add remaining 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making pan sauce.

2. For Sauce: Add oil to empty skillet used to cook chicken and return pan to low heat. Add garlic and cook, stirring constantly, until lightly browned, 30 to 60 seconds. Add flour and paprika; cook, stirring constantly, 30 seconds. Add broth and 1/2 cup sherry; increase heat to medium-high and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3 to 5 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in peppers, thyme, butter, and remaining teaspoon sherry; season with salt and pepper. Spoon over cutlets and serve immediately.

Serves 4

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