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Lemon Chicken Cutlets

Healthycooking's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy

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