Lemon Chicken Cutlets
|Boneless chicken breast halves||1 1⁄2 Pound|
|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)|
|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 350Â° for 15 minutes or until thoroughly heated.