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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 8 |
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Ingredients:
6 chicken breast halves, skinless and boneless |
salt |
freshly ground pepper |
garlic powder |
all-purpose flour |
4 tablespoons butter, divided |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
2 tablespoons all-purpose flour |
2 cups chicken broth |
1/4 cup lemon juice |
2 tablespoons chopped fresh flat-leaf parsley (also known as italian parsley) |
lemon slice (optional) |
Directions:
1. Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
2. Season cutlets with salt, pepper and garlic powder.
3. Dredge in flour, shaking off excess.
4. In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
5. Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
6. Remove from pan; keep warm.
7. Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
8. Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
9. Heat to boiling and cook until thickened, about 2-3 minutes .
10. Remove from heat and stir in lemon juice and parsley.
11. Season with additional salt and pepper, as desired.
12. Serve lemon sauce with cutlets.
13. Garnish with lemon slices, if desired.
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