Cutlets with Vermouth Sauce

INGREDIENTS

2-4      thin sliced cutlets of turkey, pork, chicken or veal

½        cup Emiles Sweet Vermouth

½        cup chicken broth

1         tablespoon Dijon or large grain mustard
1         teaspoon olive oil
1         teaspoon butter or butter substitute

1         teaspoon all purpose flour

1         tablespoon chopped Italian parsley or chives for garnish

METHOD

In a large skillet over medium-high heat, add the olive oil and brown the cutlets on both sides. Add the vermouth and chicken broth and braise for 4-5 minutes. Turn the cutlets over and braise for another 4-5 minutes. Remove the curlets and reserve

Meanwhile, mash the flour and butter together with your fingers and mix until it forms a paste. When the cutlets are done, strain the liquid into a small skillet. Using small bits at a time, over high heat, add the flour/butter paste and stir in to the liquid. When it thickens to the right consistency, remove from the heat. To serve, place a cutlet on each plate and pour the sauce over the cutlets. Garnish and serve