How To Cook Chicken Cutlets With Sherry Cream Sauce

Yes I cook outside on live fire most of the time. But to be a strong cook outdoors, you have to be just as good of a cook indoors. There are many differences but the fundamentals and principles are the same. The best pitmasters that I have had the pleasure of working with are also talented in the kitchen.
This is one I made up after Trevor's football practice this week. I wanted something fast but rich with flavor. Speaking of fast, I used gluten free rice noodles not because they are gluten free but because they cook in 3-5 minutes and taste just as good.
Chicken Cutlets with Sherry Cream Sauce
2 chicken breasts, each cut in half lengthwise
1 tsp salt
1 tsp black pepper
¼ cup all purpose flour
1 Tbsp olive oil
1 Tbsp butter
4 cloves garlic, chopped
¼ cup roasted red pepper, diced
¼ cup sherry
3 Tbsp butter
1 Tbsp parsley, fresh chopped
¼ cup heavy cream
6 oz pasta, cooked according to instructions
Season the chicken cutlets with ½ tsp salt and ½ tsp pepper.
Season the flour with the rest of salt and pepper. Dredge the cutlets in the flour and knock off the excess.
Pre-heat a skillet over medium heat. Add 1 Tbsp of butter and oil.
Saute the cutlets for 3 minutes per side or until they reach an internal temp of 160f. I had to do this in batches because I couldn't get them all in one skillet.
Add the garlic and saute for 1 minute. Add the roasted red pepper and cook for another minute.
Deglaze the pan with sherry and simmer until the liquid is reduced by half, about 2 minutes.
Reduce heat to low and add the butter and parsley, stirring until the butter is melted. Turn off the heat and stir in the cream. Taste for seasoning and add more salt and pepper to taste.