Total Time
Prep 5 mins
Cook 8 mins

Ingredients Nutrition


  1. 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.
  2. Season cutlets with salt, pepper and garlic powder.
  3. Dredge in flour, shaking off excess.
  4. In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
  5. Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
  6. Remove from pan; keep warm.
  7. Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
  8. Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
  9. Heat to boiling and cook until thickened, about 2-3 minutes .
  10. Remove from heat and stir in lemon juice and parsley.
  11. Season with additional salt and pepper, as desired.
  12. Serve lemon sauce with cutlets.
  13. Garnish with lemon slices, if desired.
Most Helpful

Everyone except my 8y/o loved this. DS,DD and DH were wowed by it. Easy recipe. It kind of makes a gravy which I was not used to with lemon chicken. Served it with rice. Will make again

Z,G,L's mom January 10, 2009

All my kids ate the chicken, all had clean plates, we enjoyed! Thanks

Triciaoz July 06, 2007