CREAMY LEMON CHICKEN CUTLETS
Here we use crème fraîche, sour cream's richer, less tangy cousin, to thicken the lemony pan sauce. This quick-cooking main is packed with flavor and perfect alongside pasta, rice or bread.
Provided by Laura Kanya
Categories Quick & Easy Chicken Dinner Recipes
Time 20m
Number Of Ingredients 14
Steps:
- Combine paprika, thyme, salt and pepper in a small bowl. Sprinkle over chicken. Place cornstarch in a shallow bowl. Dredge the chicken in the cornstarch, shaking off excess.
- Heat oil in a large nonstick skillet over medium heat until shimmering. Working in batches if necessary, cook the chicken, flipping once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 8 minutes. Transfer to a paper-towel-lined plate.
- Add broth, wine, lemon juice, honey and garlic to the pan and cook until reduced by half, about 5 minutes. Reduce heat to low and whisk in crème fraîche (or sour cream). Return the chicken to the pan and turn to coat with the sauce. Sprinkle with parsley before serving.
Nutrition Facts : Calories 432 calories, Carbohydrate 17 g, Cholesterol 90 mg, Fat 27 g, Protein 27 g, SaturatedFat 8 g, Sodium 253 mg, Sugar 10 g
LEMON CHICKEN CUTLETS
Working on a sheet of wax paper means almost no cleanup. Be sure to zest the lemon first before juicing and it's good to have 2 lemons: one for the zest and juice, another to cut into wedges for serving. - Jenny Jones
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut each chicken breast into 2 or 3 pieces. Place pieces between plastic and pound to 1/2-inch thickness.
- On wax paper, combine flour, salt & pepper in one pile and crumbs, lemon zest & parsley in another pile. Beat egg and lemon juice in a small bowl.
- Dip each piece of chicken in flour, followed by egg, then crumbs. Set each piece aside on the wax paper or a plate.
- In a large fry pan, heat 1 teaspoon of oil over medium-high heat. Cook chicken 2 1/2 - 3 minutes per side, adding remaining oil as needed. Cook in batches to prevent crowding.
- Serve with lemon wedges or squeeze lemon juice onto cutlets just before serving.
LEMON CHICKEN CUTLETS
Make and share this Lemon Chicken Cutlets recipe from Food.com.
Provided by kimbearly
Categories Lunch/Snacks
Time 13m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
- Season cutlets with salt, pepper and garlic powder.
- Dredge in flour, shaking off excess.
- In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
- Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
- Remove from pan; keep warm.
- Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
- Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
- Heat to boiling and cook until thickened, about 2-3 minutes .
- Remove from heat and stir in lemon juice and parsley.
- Season with additional salt and pepper, as desired.
- Serve lemon sauce with cutlets.
- Garnish with lemon slices, if desired.
Nutrition Facts : Calories 192.9, Fat 14.6, SaturatedFat 5.7, Cholesterol 50.1, Sodium 272.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 12.9
LEMON CHICKEN CUTLETS
Categories Chicken Citrus Poultry Sauté Kid-Friendly Quick & Easy Low Cal Dinner Lemon Winter Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients on large plate. Using rolling pin, pound chicken between sheets of waxed paper to scant 1/2-inch thickness. Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken into crumb mixture to cover.
- Heat oil in heavy large skillet over medium-high heat. Carefully add chicken to skillet. Sauté until chicken is cooked through and golden brown, turning with tongs, about 4 minutes per side. Serve chicken with lemon wedges.
LEMON-SAGE CHICKEN CUTLETS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
- Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
- Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
- Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
- Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
- Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
BREADED CHICKEN CUTLETS WITH LEMON BASIL SAUCE
This is best served with mashed potatoes, and corn because the sauce is delicious on all 3!Its important if you have the regular boneless chicken breast, to slice it into cutlets. You might want to double the sauce recipe if you like a lot sauce over your meal
Provided by 1Roze4me
Categories Chicken
Time 20m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets) and pat dry.
- Season cutlets with complete seasoning on both sides.
- Set aside.
- Mix eggs and milk and put breading in separate plate.
- Put cutlets into milk mixture and bread them so they are fully coated.
- Heat up canola oil or you can use butter in a skillet on medium heat.
- Put cutlets in the skillet and let them start cooking.
- In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
- When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
- Like I said, when I make this at my family's request I always serve mashed potatoes and corn because the sauce is perfect for all three.
- You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great-- it looks pretty.
Nutrition Facts : Calories 369.9, Fat 16.4, SaturatedFat 8, Cholesterol 160.7, Sodium 976.5, Carbohydrate 26.8, Fiber 1.8, Sugar 2.5, Protein 27.8
LEMON-CHICKEN CUTLETS WITH KYLE MACLACHLAN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.
- Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy. Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more. Remove chicken from pan, and keep warm. Pour off excess fat.
- Add wine, the remaining 2 tablespoons butter, capers, and lemon juice. Cook, swirling pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken and serve garnished with fried capers.
EASY BAKED LEMON CHICKEN
This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.
Provided by SANDI149
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
- Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 660.3 calories, Carbohydrate 18.2 g, Cholesterol 129.2 mg, Fat 42.5 g, Fiber 1.6 g, Protein 50.3 g, SaturatedFat 6.7 g, Sodium 248.9 mg, Sugar 2.6 g
More about "lemon chicken cutlets recipes"
LEMON BUTTER CHICKEN CUTLETS - VIKALINKA
From vikalinka.com
5/5 (3)Category Main CourseCuisine FrenchCalories 368 per serving
- Heat the olive oil in a large pan, brown the chicken cutlets in the hot oil until golden for 5 minutes on each side. After the chicken has been frying for a couple of minutes add the butter. This will add more flavor and colour to the chicken. You might want to do the frying in batches. Then remove the chicken from the pan and keep it warm in an oven preheated to the lowest temperature while you are making the lemon butter sauce.
- To the same pan add the minced garlic and let it cook over low heat for 30 seconds, then add the parsley, lemon juice, lemon slices and chicken stock, turn up the heat and bring to a boil, then lower the heat and simmer the sauce until it’s reduced in volume for a few minutes. Add salt and pepper to taste. Return the chicken back to the pan and spoon the sauce all over.
ITALIAN BAKED FRIED LEMON CHICKEN CUTLETS | WHAT'S COOKIN' ITALIAN ...
From whatscookinitalianstylecuisine.com
EASY LEMON CHICKEN CUTLET RECIPES - THERESCIPES.INFO
From therecipes.info
LEMON PARMESAN CHICKEN CUTLETS - THERESCIPES.INFO
From therecipes.info
BAKED CHICKEN CUTLET PARMESAN RECIPE - THERESCIPES.INFO
From therecipes.info
QUICK & EASY CHICKEN DINNER RECIPES | EATINGWELL
From days.kaohsiung.tv
LEMON AND GARLIC CHICKEN CUTLETS - BIGOVEN
From bigoven.com
LEMON CREAM CHICKEN CUTLETS RECIPE | HELLOFRESH
From hellofresh.com
PAN-FRIED LEMON CHICKEN CUTLETS IN LEMON SAUCE - THE …
From dinner-mom.com
20 BEST CHICKEN CUTLET RECIPES (+ QUICK DINNER IDEAS)
From insanelygoodrecipes.com
FIVE-MINUTE GRILLED CHICKEN CUTLETS WITH ROSEMARY, GARLIC, AND …
From seriouseats.com
BEST LEMON CHICKEN {BUTTERY SAUCE!} - COOKING CLASSY
From cookingclassy.com
QUICK LEMON CHICKEN CUTLETS RECIPE | HELLOFRESH
From hellofresh.com
18 BEST CHICKEN CUTLET RECIPES - THE SPRUCE EATS
From thespruceeats.com
EASY CREAMY LEMON CHICKEN RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
STOVE TOP LEMON CHICKEN - JULIA'S CUISINE
From juliascuisine.com
AIR FRYER CHICKEN PARMESAN - RECIPE | COOKS.COM
From cooks.com
30-MINUTE CREAMY LEMON CHICKEN - COOKING FOR MY SOUL
From cookingformysoul.com
CRISPY CHICKEN CUTLETS WITH LEMON TWISTS - LAUREN GROVEMAN
From laurengroveman.com
LEMON CHICKEN CUTLETS (WITH LEMON BUTTER SAUCE) - VERONIKA'S …
From veronikaskitchen.com
HONEY LEMON CHICKEN SKILLET RECIPE | A MIND "FULL" MOM
From amindfullmom.com
20+ CHICKEN CUTLET DINNER RECIPES | EATINGWELL
From eatingwell.com
21 CHICKEN CUTLET RECIPES AIR FRYER - SELECTED RECIPES
From selectedrecipe.com
5 INGREDIENT BREADED LEMON CHICKEN - HOST THE TOAST
From hostthetoast.com
LEMON CHICKEN CUTLETS WITH ASPARAGUS – DR. KELLYANN
From drkellyann.com
10 BEST CHICKEN CUTLETS RECIPES | YUMMLY
From yummly.com
INCREDIBLY QUICK CHICKEN CUTLET RECIPES | ALLRECIPES
From allrecipes.com
AIR FRYER CHICKEN CUTLETS - THE COUNTRY COOK
From thecountrycook.net
CHICKEN CUTLETS WITH LEMON PARSLEY SAUCE - CHEFTINI
From cheftini.com
12 BEST CHICKEN CUTLET RECIPES - IZZYCOOKING
From izzycooking.com
LEMON AND CAPER CHICKEN CUTLETS - RECIPE | SPICE TREKKERS
From spicetrekkers.com
CRISPY CHICKEN CUTLETS WITH LEMON-BUTTER CARROTS RECIPE
From myrecipes.com
EASY LEMON CHICKEN CUTLETS, CHICKEN PATTIES - JENNY CAN COOK
From jennycancook.com
LEMON BASIL CHICKEN CUTLETS - CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
21 BEST CHICKEN CUTLETS RECIPES - TOP RECIPES
From topteenrecipes.com
OVEN BAKED LEMON CHICKEN | CREME DE LA CRUMB
From lecremedelacrumb.com
LEMON CHICKEN CUTLET RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PARMESAN CHICKEN CUTLETS IN LEMON BUTTER SAUCE RECIPE - LITTLE …
From littlespicejar.com
EASY FRIED HEALTHY LEMON CHICKEN - IFOODREAL.COM
From ifoodreal.com
CHICKEN CUTLETS WITH LEMON BUTTER SAUCE - MARIA'S MIXING BOWL
From mariasmixingbowl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #very-low-carbs #lunch #main-dish #poultry #american #easy #potluck #dinner-party #holiday-event #chicken #stove-top #dietary #seasonal #stir-fry #comfort-food #low-carb #low-in-something #meat #novelty #taste-mood #to-go #equipment #technique
You'll also love