Description
This is an easy version of a family favorite in my house. I make it often after work. Great served over white rice with a nice vegetable, like haricot vert or salad.
Ingredients
- 2 cups all-purpose flour
- salt and ground black pepper to taste
- 1 pound thin-sliced chicken breast cutlets
- 2 eggs, beaten
- ½ cup vegetable oil
- ½ cup butter
- ¼ cup lemon juice
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 4 sprigs fresh parsley
- 1 lemon, cut into wedges
Instructions
- Season 2 cups flour with salt and pepper. Coat chicken cutlets in seasoned flour
- shaking off excess
- then dip in egg.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides
- 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes
- then add chicken broth and lemon juice. Simmer until thickened
- about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center
- about 15 more minutes.
- Serve chicken with parsley sprigs and lemon wedges.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4