- 4
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Ingredients
- 2 pounds bonless chicken breasts, cut into thin cutlets
- 1/2 cup flour
- 1 teaspoon kosher salt
- 1 teaspoon fresh black pepper, ground
- 1/2 stick butter
- 1/4 cup lemon juice
- 1/4 cup white wine
- 1/2 cup chicken broth, or vegetable broth, or water
- 16 each paper-thin lemon slices with the skin
- 1/2 bunch flat-leaf parsley, picked, washed, dried, roughly chopped
Preparation
Step 1
Combine flour, salt & pepper and place in baking dish.
In a large non stick skillet, melt 1/2 the butter over medium fire.
Dust chicken cutlets in the seasoned flour, shake of excess.
Place chicken into melted butter and reduce flame a little so it cooks slowly with NO color, turn after 2 minutes.
Add lemon juice and wine, simmer 3 minutes
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 3-4 mintes.
Place lemon slices and parsley over chicken.
Pour sauce over the chicken.
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