Chicken Cutlets with Herb Sauce

I love finding these really easy, fast weeknight meals. Most people probably have most of these things on hand at all times!

Chicken Cutlets with Herb Sauce
Source: Back to the Cutting Board

Ingredients
1 TBSP. olive oil
1 1/2 lbs. Yukon gold or new/red potatoes, cut into small pieces
1 1/2 tsp. kosher salt
1 1/2 lbs. chicken cutlets (can pound out chicken breasts)
1/4 tsp. black pepper
1/4 cup dry white wine (can use chicken stock)
2 TBSP unsalted butter
2 TBSP chopped fresh herbs - rosemary, chives, parsley or tarragon - (I used dried since I didn't have fresh)

Directions
1. Heat the oven to 425 degrees. Heat the oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 15 minutes. Transfer to a baking dish and season with salt. Bake for 15++ (more) minutes.

2. Meanwhile, rinse the chicken and pat dry. Season both sides with 1/4 tsp. salt and 1/8 pepper. Return skillet to medium high-heat. Add the chicken and cook until browned on each side and cooked through, 3-4 minutes per side. Transfer chicken to a platter.

3. Add the wine to the skillet, reduce heat, and simmer for 2 minutes, constantly scraping the bottom. Add 1 TBSP of butter and stir or whisk until completely combined. Repeat with remaining butter. Remove skillet from heat. Add the herbs and the remaining salt and pepper and whisk to combine.

4. Add the potatoes to the platter with the chicken and sppon the sauce over top.