Sautéed Chicken with Lemon and Parsley

A simple pan sauce of chicken broth and lemon juice for chicken breast cutlets makes this quick and easy recipe perfect for weeknight meals.
10m
PREP TIME
20m
COOK TIME
234
CALORIES
10
INGREDIENTS

Servings: 4

Ingredients

INSTRUCTIONS

  • 1 Mix flour, 2 teaspoons of the parsley, spices, salt and pepper in shallow dish. Reserve 1 tablespoon. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.
  • 2 Heat oil in large nonstick skillet on medium heat. Cook 1/2 of the chicken pieces 3 to 4 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if needed. Remove chicken from skillet.
  • 3 Mix broth, lemon juice and reserved flour mixture in medium bowl until well blended. Add to skillet. Bring to boil, stirring to release browned bits in bottom of skillet. Stirring frequently, cook 5 to 7 minutes or until sauce is slightly thickened. Return chicken to skillet; cook until heated through. Sprinkle with remaining 1 teaspoon parsley. Serve with cooked pasta or rice, if desired.

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(per Serving)

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