Lemony Chicken Cutlets

By á-76008

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

Preparation

Step 1

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.