Rating: 4.5 stars
32 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 8
  • 5 star values: 22

Freshen up a classic chicken dish by using Meyer lemons for the sauce.  These lemons have a great tangy aroma and are sweeter and less acidic that regular lemons.  

Julianna Grimes
Recipe by Cooking Light March 2011

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

total:
36 mins
Yield:
4 servings (serving size: 1 cutlet, 2 tablespoons sauce, and 1 tablespoon parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.

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  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.

  • Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

Nutrition Facts

214 calories; fat 7.3g; saturated fat 4.1g; mono fat 1.9g; poly fat 0.6g; protein 27.5g; carbohydrates 8.5g; fiber 0.6g; cholesterol 81mg; iron 1.6mg; sodium 502mg; calcium 26mg.
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