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Lemon Chicken

Source of Recipe


Internet






List of Ingredients



• 1/2 cup cornstarch
  
• Salt
  
• Freshly ground black pepper
  
• 2 to 4 Tbsp olive oil or vegetable oil
  
• 1-1/2 pounds boneless, skinless chicken breasts, sliced into very thin (scaloppine-style) cutlets
  
• 1/3 cup white wine
  
• 1-1/2 cups low-sodium chicken broth
  
• 1/3 cup lemon juice (from 1 to 2 lemons)
  
• 1 large lemon, sliced into thin rounds
  
• 1 Tbsp chopped parsley
  






Instructions



1. On a large plate, mix the cornstarch with salt and pepper to taste. Spread the mixture in an even layer and set aside. In a large (preferably nonstick) pan over medium-high heat, heat 1 tablespoon of the oil.
   
   
2. Meanwhile, dip 3 or 4 of the cutlets in the cornstarch, coating both sides thoroughly. Add the slices to the pan, putting in only as many as will fit comfortably. Cook the chicken until it has browned on one side, 2 to 3 minutes, then turn over and cook until lightly browned on the second side, 2 to 3 minutes. Transfer the browned cutlets to a plate and repeat with the remaining chicken, adding oil to the pan as necessary, until all of the chicken is browned.
   
   
3. After all of the chicken has been cooked and set aside, add the white wine to the same pan on medium-high heat and cook for 2 to 3 minutes, scraping the browned bits from the bottom of the pan. Add the chicken broth and lemon juice, stirring to combine, then return all of the chicken to the pan and add the lemon slices. Reduce heat to low and simmer 10 minutes. Sprinkle with parsley and serve hot, right out of the pan.
   
   Makes 4 servings.
   
   






Final Comments


Serve with steamed green beans and rice pilaf.