Description
A quick and easy recipe bringing together juicy chicken with a buttery lemon sauce, ready in just 20 minutes.
Ingredients
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- Flour (for dredging)
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- ½ cup chicken broth
- 2 tablespoons lemon juice
- Zest of ½ lemon
- Chopped fresh parsley (optional)
Instructions
- Cut chicken breasts in half lengthwise to create thin cutlets. Season with salt, pepper, and garlic powder. Dredge in flour, ensuring each piece is well-coated.
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Cook chicken cutlets for 4-5 minutes on each side until golden brown, then remove and set aside.
- In the same skillet, add chicken broth, lemon juice, and lemon zest. Let it bubble for a couple of minutes, scraping up flavorful bits from the bottom.
- Add chicken back to the skillet, spooning sauce over it. Simmer until chicken is cooked through and sauce has reduced. Adjust seasoning with salt and pepper if needed.
- Sprinkle with fresh parsley (if desired) and serve with preferred sides.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently to maintain tenderness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American