Ingredients:
6 chicken breast halves, skinless and boneless
salt
freshly ground pepper
garlic powder
all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil or 2 tablespoons 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:
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 2-3 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.
Servings: 8
Time preparation: 5 min.
Time total: 13 min.