Lemony Chicken Cutlets

Lemony Chicken Cutlets
Lemony Chicken Cutlets

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    4 ounces chicken cutlets or small skinless, boneless chicken breast halves

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon freshly ground black pepper

  • 3

    tablespoons all-purpose flour

  • 2

    tablespoons olive oil

  • 3/4

    cup chicken broth

  • 1

    lemon, thinly sliced

  • 2

    tablespoons fresh lemon juice

  • 1

    tablespoon butter

  • 1

    tablespoon snipped fresh parsley

Directions

Season chicken with salt and pepper. Place the flour in a shallow dish and dredge the chicken in the flour until coated on both sides, shaking off excess. 2.  Heat oil in a large skillet over medium-high heat. Add chicken to skillet. Cook for 4 to 5 minutes per side or until golden brown and cooked through; remove chicken from skillet and cover to keep warm. Reduce heat to medium. Add 1/2 cup of the chicken broth to the skillet; bring to boiling. Use a wooden spoon to scrape up any browned bits from the bottom of the pan and continue cooking for 1 minute more. 3.  Add lemon slices and remaining 1/4 cup broth and lemon juice to the skillet. Turn heat to high and cook, stirring constantly, until the liquid is reduced to a syrupy glaze (about 2 1/2 minutes). Remove from heat and stir in the butter until melted. Drizzle sauce and lemon slices over chicken and sprinkle with parsley.

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