Chicken Cutlets W/Honey, Lemon & Ginger Sauce W/Ginger-Honey

Submitted by gailanng

"Chicken Cutlets With Honey, Lemon and Ginger Sauce and Ginger-Honey Walnuts -- From "Taste of Honey" by Marie Simmons."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 4

ingredients

• Ginger-honey walnuts

• 2 teaspoons olive oil
• 1⁄2 teaspoon grated ginger
• 1 small garlic clove, grated
• 1⁄2 cup walnut halves
• 1 tablespoon honey
• 1⁄2 teaspoon coarse salt

• Lemon chicken

• 1 1⁄2 lbs boneless skinless chicken breasts
• coarse salt & freshly ground black pepper
• 1⁄2 cup all-purpose flour
• 4 tablespoons olive oil
• 1 teaspoon grated ginger
• 1 garlic clove, grated
• 1⁄4 cup fresh lemon juice
• 1⁄4 cup chicken broth
• 2 tablespoons honey
• 1 thinly sliced scallion (about1 tablespoon, green part only)

directions

1. To make Walnuts: Place the oil, ginger and garlic in a small skillet. Slowly heat over medium-low until the garlic sizzles. Add the walnuts and honey. Cook on medium heat for about 2 to 3 minutes, adjusting the temperature until the honey boils and sticks to the walnuts and the walnuts turn golden. Sprinkle with the salt, adjusting to taste. Transfer to a side dish or a sheet of aluminum foil. Do not put on paper towels because they will stick.
2. To make Chicken: With a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets.
3. Place them on a large piece of plastic wrap, sprinkle with salt and pepper, cover with a second sheet of plastic wrap, and gently but firmly pound the chicken with a meat pounder or the underside of a small, heavy skillet to make fillets of even thickness of 1/4 to 1/3 inch.
4. Spread the flour on a large plate and lightly dredge the cutlets; shake off the excess flour.
5. Heat 3 tablespoons of the olive oil in a large, broad skillet until hot enough to sizzle.
6. Add the cutlets a few at a time and cook for 1 to 2 minutes per side, until lightly browned.
7. As the cutlets are cooked, transfer to a platter and cover with foil to keep warm.
8. Discard the oil in the skillet and let the skillet cool slightly. Add the remaining 1 tablespoon of oil, ginger and garlic to the skillet. Heat and stir over medium-low heat just until the garlic sizzles. Add the lemon juice, chicken broth and honey. Heat, stirring to loosen any browned bits in the skillet, for about 3 minutes, or until the mixture boils and thickens. Pour the sauce over the chicken and sprinkle with the walnuts and the scallions.