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.
Related To:

Chicken cutlets with lemon-herb butter sauce, as seen on Season 2 of Great American Country's Kimberly's Simply Southern.

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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