"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lemon Chicken Cutlets Recipe

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This recipe for Lemon Chicken Cutlets, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaki-Lynn Dixon
Added: Friday, September 28, 2007

Category:
Category:

Ingredients:  
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
2 tablespoons olive or 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 slices (optional)

Directions:
Directions:
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.

Season cutlets with salt, pepper and garlic powder. Dredge in flour, shaking off excess.

In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot. Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear. Remove from pan; keep warm.

Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute. Stir in chicken broth, stirring up any browned bits from the bottom of skillet. Heat to boiling and cook until thickened, about 2 to 3 minutes.

Remove from heat and stir in lemon juice and parsley. Season with additional salt and pepper, as desired.

Serve lemon sauce with cutlets. Garnish with lemon slices, if desired.

 

 

 

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