Coating chicken cutlets with flour before searing creates a nice light breading.
2 Lemons (Divided)
1 Pound Boneless, Skinless Chicken Breasts
1/4 Cup Unbleached Flour
1/2 Teaspoon Garlic Powder
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Tablespoons Olive Oil
2/3 Cup Chicken Broth
3 Tablespoons Honey
Thinly slice 1 lemon.
Cut each chicken breast horizontally into 2 thin cutlets. With a meat mallet, pound each chicken breast between 2 pieces of plastic wrap to 1/3 inch thickness.
In small-size baking dish whisk flour and garlic powder. Season chicken with kosher salt and pepper. Add chicken to dish with flour and toss until well coated.
In large-size skillet heat olive oil over a medium-high heat. Add chicken and cook 3 minutes per side until browned. Transfer to a plate.
To same skillet add chicken broth, honey, and remaining lemon juice. Cook 1 minute. Stir and scrape up any browned bits. Return chicken to skillet and top with sliced lemons. Reduce heat to a medium-low. Cover with lid and cook 10 minutes until chicken is cooked through.
Remove from heat and transfer to serving platter.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
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