Lemon Chicken Cutlets Recipe

Ingredients

• 6 chicken breast halves, skinless and boneless
• Salt and freshly ground pepper to taste
• Garlic powder to taste
• All-purpose flour
• 4 tablespoons butter, divided use
• 2 tablespoons olive or vegetable oil
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• ¼ cup fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley (also known as Italian parsley)
• Lemon slices for garnish (optional)

How to make Lemon Chicken Cutlets

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 ¼-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 to 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.

Notes