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
- Cut chicken cutlets into thin medallion size pieces.
- Combine flour and dried parsley in a large bowl.
- Toss chicken pieces in flour mixture and coat all sides, pat off excess flour.
- Swirl oil and 1 tablespoon of butter in a large pan and melt over medium-high heat.
- 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.
- Remove chicken from pan and set aside, keep warm.
- Melt remaining butter in pan.
- Add chicken broth, lemon juice and garlic to pan. Stir and combine, scraping brown bits. Season with salt and pepper to taste.
- 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
- Remove from heat and return chicken to pan and toss in sauce.
- 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