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Lemon Chicken Cutlets

Healthycooking's picture
  Boneless chicken breast halves 1 1⁄2 Pound
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Margarine 1 Tablespoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Lemon rind 2 Tablespoon
  Lemon juice 2 Tablespoon
  Water 1 Cup (16 tbs)
  Bouillon granules 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Paprika 1⁄4 Teaspoon
  Chopped parsley 2 Tablespoon

Trim excess fat from chicken.
Place chicken between 2 sheets of waxed paper, flatten to 1/4-inch thickness, using a meat mailer or rolling pin.
Sprinkle with salt and pepper, set aside.
Coat a large skillet with cooking spray; add margarine, and place over medium heat until margarine melts.
Add chicken to skillet, and cook 3 minutes on each side or until lightly browned.
Transfer chicken to a 13- x 9- x 2-inch baking dish coated with cooking spray, reserving liquid in skillet.
Add sherry, onion, lemon rind, and lemon juice to skillet, cook over medium heat 5 minutes or until onion istender.
Add 1 cup water and bouillon granules to skillet.
Combine 1 cup water and flour, stirring well; add to liquid in skillet.
Cook over medium heat, stirring constantly, 5 minutes or until thickened and bubbly.
Spoon sauce over chicken; sprinkle with Parmesan cheese, paprika, and parsley.
Bake at 350° for 15 minutes or until thoroughly heated.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1200 Calories from Fat 269

% Daily Value*

Total Fat 30 g46.5%

Saturated Fat 9.9 g49.6%

Trans Fat 0.2 g

Cholesterol 422.1 mg140.7%

Sodium 3053.7 mg127.2%

Total Carbohydrates 46 g15.2%

Dietary Fiber 6.3 g25.2%

Sugars 4.5 g

Protein 174 g348.7%

Vitamin A 80.5% Vitamin C 174%

Calcium 52.1% Iron 50.4%

*Based on a 2000 Calorie diet


Lemon Chicken Cutlets Recipe