Thin Sliced Chicken Cutlets with Bacon and Sherry Cream Sauce
6 tbs. Olive Oil, divided
4 tbs. Butter, separated
4 tbs. real bacon pieces (I like Hormel in jar)
½ cup finely chopped shallots
½ cup flour for dredging
½ tsp. onion powder
½ tsp. paprika
1 ½ lbs. skinless, boneless, thin chicken cutlets
¾ cup dry sherry
1/4 cup heavy cream
1 tbs. chopped fresh parsley
Heat 3 tbs. olive oil and 2 tbsp. butter in a large skillet on medium high heat. Add the chopped shallots and cook until translucent and very lightly browned. Add in the bacon pieces, stir and sauté, lowering heat to medium. Cook a minute or two. Remove the shallots and bacon pieces from the pan and put in bowl aside, leaving some of the fat in the pan.
Combine the flour, salt, pepper, onion powder, and paprika on a shallow plate for dredging. Lightly dredge the cutlets in the flour mixture.
Add two additional tablespoons butter to skillet and three tablespoons olive oil to the remaining fat in the skillet from earlier. Add the cutlets and cook until golden brown on both sides. If necessary add more olive oil to the pan. Transfer cooked cutlets to a plate and set aside.
Deglaze the skillet with the sherry, scraping up any browned bits that may have accumulated at the bottom. Let the sherry boil for a minute then stir in the cream. Let it boil until the sauce thickens, just a minute or two. Add the shallots and bacon pieces back to the skillet. Return the chicken cutlets to the pan and turn to coat each side of cutlets with the creamy Sherry sauce.
Sprinkle evenly with freshly chopped parsley.