Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Lemon Sauce for Chicken Cutlets




Source of Recipe


Pierre Franey


Recipe Introduction


A delicious and easy sauce for chicken. I breaded mine, but you could just as easily sauté them without breading. It takes longer to prep this sauce than it does to cook it!


Recipe Link: http://www.recipescollection.org/chicken-breasts-with-lemon-by-pierre-franey/

List of Ingredients




1 T. olive oil
4 sprigs fresh thyme or 1 tsp dried
2 T. finely chopped shallots
2 t. finely chopped garlic
2 t. grated lemon zest
3 t. lemon juice
1/2 cup chicken broth, fresh or canned
2 tbsp butter


Recipe



Heat the oil in a skillet over medium heat. Add the thyme, shallots and garlic and sauté for a minute, making sure not to burn the garlic. Add the lemon zest, juice and broth. Cook for a minute. Swirl in the butter and cook an additional 3 minutes. Drizzle onto the chicken and serve.

Makes enough for 4 servings of chicken.