Lemon Chicken Cutlets Recipe
Ingredients
| 6 boneless chicken breast halves (11/2 pounds), skinned | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| Margarine | 1 Tablespoon | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 2 tablespoons grated lemon rind | ||
| Lemon juice | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| 1 teaspoon chicken-flavored bouillon granules | ||
| Water | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Paprika | 1/4 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
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.
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.
Chef
