Servings:
Serves 4 Servings
Ingredients
- 2 pound boneless chicken breasts, cut into thin cutlets (approx. 1/2 inch thick)
- 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 cup each paper thin lemon slices with the skin
- 1/2 bunch flat parsley, picked, washed, dried, roughly chopped
Preparation
Baking Directions:
• Combine flour, salt and pepper and place in baking dish.
• In a large nonreactive skillet, melt 1/2 the butter over medium fire.
• Dust the chicken cutlets in the seasoned flour, shake off excess.
• Place chicken into the 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 minutes.
• Place lemon slices and parsley over chicken.
• Pour sauce over the chicken.
