Don't just quicken your chicken, give it a good kickin', too! Amplify zesty flavors with a citrus glaze for a fast 20-minute chicken dinner tonight.
4 (5- to 6-oz.) chicken cutlets
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon salted butter
1 tablespoon olive oil
1/2 cup orange marmalade
4 teaspoons Dijon mustard
1 teaspoon lemon zest, plus 2 tsp. fresh lemon juice
1/4 teaspoon red pepper flakes
How to Make It
Preheat broiler. Sprinkle both sides of cutlets with salt and pepper. Melt butter with oil in a large ovenproof skillet over medium-high. Cook cutlets in butter mixture until lightly browned, 1 to 2 minutes on each side. Tilt pan; add marmalade and next 3 ingredients to drippings, and stir until combined. Spoon sauce over cutlets.
Broil 8 inches from heat until chicken is glazed and cooked through, about 6 minutes, turning cutlets every minute and basting with pan sauce. Spoon sauce over chicken.
This one was a hit! I had everything on hand already (except the lemon - used bottled juice and omitted zest). It was ready in no time, and had nice, bright flavor and a little kick. Easy enough for a weeknight dinner, but I think it's a company-worthy main dish. Husband and kids liked it too, so this recipe is a keeper. It's going into my lineup.
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