Simple Lemon Chicken
Simple Lemon Chicken
There are some nights when I want a home cooked dinner on the table instantaneously. Like in the “Jetsons” household when Jane only had to say the name of the meal and it magically appeared from some sort of replicator machine. This is about as close as it gets. It’s delicious and will be on your table in a half an hour. My favorite way to serve this is over Basmati rice with the lemon sauce spooned over. Add a little steamed broccoli to the plate and you have a wonderful light, healthy meal.
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 chicken cutlets
- flour for dredging
- juice of three lemons
- 1 cup chicken broth
Heat butter and olive oil in a large 
regular skillet (not non-stick) over medium
high heat until butter is foamy. Do not burn
the butter. While heating . . .
Mix flour, salt and pepper on a dish and dredge chicken cutlets. Add to skillet and cook for 6-8 minutes without touching.
Turn and cook on the other side for 4- 6 minutes until done. Place in a oven at 200 degrees to keep warm.
Add lemon juice and chicken broth to pan and cook over medium high heat scraping the bits from the pan. Cook for about 5-8 minutes, whisking constantly until reduced and slightly thickened.
Remove chicken from oven and put on plate.
Spoon sauce on top and serve with lemon wedge.
What could be easier?
Serves four
