Description
A quick recipe for thinly pounded chicken breasts cooked fast in a pan.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Place each chicken breast between two sheets of plastic wrap. Pound the chicken to about 1/4 inch thickness using a meat mallet.
- In a shallow dish, mix the flour, salt, and pepper. Dredge each pounded chicken breast lightly in the flour mixture, shaking off excess.
- Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams.
- Add two chicken cutlets to the hot skillet. Cook for 2 to 3 minutes per side until golden brown and cooked through. Do not overcrowd the pan.
- Remove the cooked chicken and set aside on a plate. Repeat with the remaining chicken.
- Pour the lemon juice into the skillet. Scrape up any browned bits from the bottom of the pan. Cook for 1 minute.
- Return all the chicken to the skillet. Spoon the pan sauce over the chicken.
- Sprinkle with fresh parsley before serving.
Notes
- You can substitute chicken thighs for breasts if desired.
- Use white wine instead of lemon juice for a different sauce flavor.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan Frying
- Cuisine: French
Nutrition
- Serving Size: 1 cutlet
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 38
- Cholesterol: 110
Keywords: chicken paillard, thin chicken cutlets, quick chicken recipe, lemon butter sauce, pan-fried chicken