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Pan-Fried Lemon Chicken Cutlets
Pan-fried
Lemon Chicken Cutlets
drizzled with a lemon garlic sauce is a tasty, low-carb dinner that's ready in 30 minutes using one pan.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Calories
225
kcal
Author
Marjory Pilley
Ingredients
1
pound
chicken cutlets
1
Tablespoon
flour
or almond flour for gluten-free
¼
teaspoon
dried basil
¼
teaspoon
dried thyme
1
Tablespoon
olive oil
2
Tablespoons
butter
divided
1 ½
Tablespoons
lemon juice
about ½ a lemon
½
cup
low sodium chicken broth
2
garlic cloves
minced
Instructions
Arrange chicken cutlets in a single layer on a plate.
Combine flour, basil and thyme in a small bowl.
Sprinkle half of the flour mixture over the chicken and then turn over and sprinkle the rest over the other sides.
Swirl olive oil in a large pan.
Add 1 Tablespoon of butter to the pan and melt over medium-high heat.
Add chicken to pan and cook about 5-6 minutes on each side or until the outside is browned and the inside is no longer pink.
Remove chicken to a serving platter and keep warm.
Melt remaining butter in the pan.
Add chicken broth, lemon juice and garlic to the pan and stir to combine, scraping up brown bits.
Bring mixture to a boil and continue to boil until sauce has thickened slightly or about 3-4 minutes.
Spoon lemon garlic mixture over chicken and garnish with lemon slices.
Notes
Flour may be omitted if desired. Simply season with with favorite spices or just salt and pepper, then proceed to making the lemon butter sauce.
Nutrition
Calories:
225
kcal
|
Carbohydrates:
2
g
|
Protein:
25
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
87
mg
|
Sodium:
190
mg
|
Potassium:
444
mg
|
Vitamin A:
210
IU
|
Vitamin C:
4
mg
|
Calcium:
8
mg
|
Iron:
0.7
mg