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    Golden Sauteed Chicken

    Source of Recipe


    Recipe Introduction

    These elegant cutlets with a wonderful, lemony tang are sure to become a weeknight favorite in your house.

    Recipe Link: http://cooking

    List of Ingredients

    4 boneless skinless chicken breasts (about 5 ounces each)

    1/3 cup all-purpose flour

    1 teaspoon salt

    1/4 teaspoon black pepper

    1 egg

    3 tablespoons butter

    2 tablespoons olive oil

    2 tablespoons fresh lemon juice

    Lemon slices for garnish


    1. Place the chicken breasts between 2 sheets of plastic wrap or waxed paper; pound to 1/4-inch thickness with a rolling pin or meat mallet. On a sheet of waxed paper, combine the flour, salt and pepper. In a large shallow bowl, beat together the egg and 2 tablespoons water.

    2. Dredge the chicken breasts in the flour mixture, one at a time, to coat lightly on both sides. Then, dip in the egg mixture to coat on both sides; let excess drip back into the bowl.

    3. In a large skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add the chicken to the skillet, in batches if necessary, and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate; keep warm. Use the remaining oil to cook additional batches, if needed.

    4. Just before the chicken is done, melt the remaining 2 tablespoons butter in a small skillet over medium heat. When the butter begins to foam, add the lemon juice; swirl to mix. Pour the lemon butter over the chicken and garnish with lemon slices.

    Per serving: 286 Cal.; 31g Protein; 13g Fat (7g saturated); 9g Carb.; 667mg Sodium; 154mg Chol.; 0g Fiber

    Village Tip
    A warm lemon will give up more juice than a chilled one. Before squeezing, place in a bowl of hot tap water for a few minutes, or cook in the microwave on High for 15 seconds.




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