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Honey Lemon Chicken

Honey Lemon Chicken

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. 

Serve Warm

Serves 4

Prep Time:   10 Minutes

Cook Time:  20 Minutes

Total Time:  30 Minutes

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria Glavin Hart