Lemon Chicken

By strwbrry

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

Details

Servings 4

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.