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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is an easy and elegant presentation of Lemon Chicken Cutlets. Serve this with rice and a veggie and you've got a meal in minutes. Hope you enjoy! Ingredients:
1 medium lemon |
2 teaspoons parsley flakes |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoon all-purpose flour |
2 teaspoon all-purpose flour |
4 large (about 1 1/2 pounds) skinless, boneless chicken-breast halves |
1 tablespoon olive or salad oil |
2 cloves garlic, minced fine |
2/3 cup chicken broth |
lemon slices, for garnish |
Directions:
1. From lemon, grate 1 teaspoon peel; squeeze 2 tablespoons juice.
2. On sheet of waxed paper, mix grated lemon peel, parsley flakes, salt, pepper, and 1 tablespoon flour. Use to coat chicken-breast halves.
3. In 12-inch skillet over medium heat, in hot olive or salad oil, cook chicken breasts until tender and golden brown on both sides and juices run clear when chicken is pierced with a knife, turning chicken once, after about 7 minutes. Cook for a total of about 15 minutes.Remove chicken to warm platter.
4. In 1-cup measuring cup, with fork, mix chicken broth, lemon juice, garlic and 1 teaspoon flour until smooth. Pour chicken-broth mixture into drippings in skillet. Over high heat, heat to boiling; boil 1 minute. Spoon sauce over chicken. Garnish with lemon slices and parsley sprigs.
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