This is a quick simple dish that’s super tasty and one of my family’s favorites. 


  • 1 pound organic free-range chicken cutlets 
  • ¼ cup all-purpose flour or brown rice flour for gluten-free* 
  • 1 tablespoon dried parsley
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons butter or ghee
  • 1 whole small lemon
  • ½ cup organic free-range chicken broth (I love Trader Joe’s Organic Free-Range Chicken Broth)
  • 2-3 large garlic cloves minced
  • finely ground sea salt and ground black pepper, to taste


  1. Cut chicken cutlets into thin medallion size pieces.
  2. Combine flour and dried parsley in a large bowl.
  3. Toss chicken pieces in flour mixture and coat all sides, pat off excess flour.
  4. Swirl oil and 1 tablespoon of butter in a large pan and melt over medium-high heat.
  5. Add chicken in single layer to pan and cook for 5-6 minutes on each side or until the outside is lightly browned and the inside in no longer pink.
  6. Remove chicken from pan and set aside, keep warm.
  7. Melt remaining butter in pan.
  8. Add chicken broth, lemon juice and garlic to pan. Stir and combine, scraping brown bits. Season with salt and pepper to taste.
  9. Bring sauce to a boil and continue to boil until the sauce has thickened slightly or 3-4 minutes. *if using brown rice flour, your sauce will be a bit thinner 
  10. Remove from heat and return chicken to pan and toss in sauce. 
  11. Serve over your favorite rice or pasta and garnish with lemon slices. Enjoy!!

Recipe Note: If you are like me and love a thicker sauce, you may need to add a slurry until you get the consistency you enjoy. 

adapted from The Dinner Mom