Lemon Chicken

66
Lemon Chicken

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lbs. boneless chicken breasts, cut into thin cutlets )approx. ½ inch thick)

  • ½

    cups flour

  • 1

    teaspoon salt

  • 1

    teaspoon ground black pepper

  • ½

    stick butter

  • ¼

    cup lemon juice

  • ¼

    cup white wine

  • ½

    cup chicken or vegetable broth

  • 16

    each paper thin lemon slices with the skin

  • ½

    bunch flat parsely, roughly chopped

Directions

Combine the flour, salt and pepper in the baking dish. In a large skillet, melt the butter over medium heat. Dust the chicken cutlets in the seasoned flour, shake excess off. Place the chicken into the melted butter and reduce the heat a little so it cooks slowly- no color. Turn after 2 minutes. Add lemon juice and wine. Remove chicken to serving platter, add stock to pan and increase heat to high. When boiling, add remaining butter and simmer until reduced to half. Cook three to four minutes. Place lemon slices and parsley over chicken. Pour sauce over chicken.


Nutrition

Facebook Conversations