Chicken Cutlets With Lemon-Herb Butter
Country music group Little Big Town's Kimberly Schlapman shares her recipe for sautéed chicken seasoned with parsley and tarragon.
Cook time: 7-8 minutes | Yield: 4 Servings
Ingredients
- 2 tablespoons olive oil
- Salt and pepper
- 8 thin chicken cutlets (about 1 1/2 - 2 pounds total)
- All-purpose flour for dredging
- 3 tablespoons unsalted butter
- 1 tablespoons garlic, minced
- 1/3 cup white wine (dry)
- Zest and juice of 1 lemon
- 1 tablespoon each chopped parsley and tarragon
Directions
Pre-heat a sauté pan with olive oil. Pour flour into a shallow dish. Season the chicken with salt and pepper. Dredge the chicken cutlets into the flour and place into the sauté pan. Cook for about 4-5 minutes per side. When done remove the chicken and set aside on a platter. Add butter to the pan with the garlic. Let the garlic cook for 1 minute. Add the wine and cook for 2 minutes. Add the zest and juice of the lemon. Add the herbs and season with salt and pepper. Stir together. Pour sauce over the chicken. Serve.
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