Lighter Brown Butter Lemon Chicken Cutlets

Here is a quick and refreshing main course perfect for pairing with a salad and fresh garlic bread.  Easy enough for a weeknight meal -- special enough for entertaining or a dinner party! The great thing about this chicken dish is that it works for anytime of the year. Lemon is an essential summer flavor, but lemons are also available in abundance during the winter’s citrus season. This recipe gives you all the flavor of a heavy butter sauce but none of the guilt. Lemon juice and white wine take over where all the extra butter is eliminated! 

Lighter Brown Butter Lemon Chicken Cutlets

 

INGREDIENTS:

• 4 organic chicken breast trimmed and pounded into thin cutlets
• 3/4 cup white whole-wheat flour
• salt and pepper to taste
• 1/4 teaspoon garlic powder
• olive oil
• 2 tablespoons of unsalted butter
• juice of 1 lemon
• zest of 1 lemon
• 3 tablespoons of white wine
• 1 lemon sliced thin
• 2 garlic cloves minced
• ¼ cup fresh parsley roughly chopped 

PROCESS:

1. Drizzle chicken with olive oil.
2. In a shallow baking dish mix flour, garlic powder, salt and pepper.
3. Coat chicken in flour mixture.
4. Coat a large sauté pan with olive oil and melt 1 tablespoon of butter.
5. Pan sear chicken until golden brown -- remove chicken.
6. In the same pan the chicken cooked in, add 1 tablespoon of olive oil, 1 tablespoon of butter -- let butter melt until golden brown.
7. Add minced garlic to the pan, lemon juice and lemon zest – simmer for about 90 seconds, then add white wine.
8. Add chicken back to the pan.
9. Lower heat and let chicken simmer while sauce thickens.
10. Layer thin sliced fresh lemons over the top and sprinkle with fresh parsley.
11. Serve on a romaine salad or with rice and vegetables.

P.S. Next time I am making this with Meyer Lemons...
Enjoy! Stay Healthy