Best Lemon Chicken Cutlets With Kyle Maclachlan Recipes

Lemon Chicken Cutlets image

Provided by kimbearly

Time 13m

Yield 8 serving(s)

Number Of Ingredients 12

6 chicken breast halves, skinless and boneless
salt
freshly ground pepper
garlic powder
all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil or 2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups chicken broth
1/4 cup lemon juice
2 tablespoons chopped fresh flat-leaf parsley (also known as Italian parsley)
lemon slice (optional)

Steps:

Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
Season cutlets with salt, pepper and garlic powder.
Dredge in flour, shaking off excess.
In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
Remove from pan; keep warm.
Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
Heat to boiling and cook until thickened, about 2-3 minutes .
Remove from heat and stir in lemon juice and parsley.
Season with additional salt and pepper, as desired.
Serve lemon sauce with cutlets.
Garnish with lemon slices, if desired.

Nutrition Facts : Calories 192.9, Fat 14.6, SaturatedFat 5.7, Cholesterol 50.1, Sodium 272.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 12.9

Lemon-Chicken Cutlets with Kyle MacLachlan image

Provided by Martha Stewart

Yield Serves 4

Number Of Ingredients 9

4 boneless, skinless breast halves, butterflied
1/4 cup all-purpose flour
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
3 tablespoons capers, rinsed
Fried Capers
Juice of 1 lemon

Steps:

Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.
Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy. Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more. Remove chicken from pan, and keep warm. Pour off excess fat.
Add wine, the remaining 2 tablespoons butter, capers, and lemon juice. Cook, swirling pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken and serve garnished with fried capers.

Rachael Ray Lemon Chicken (30 Minute Meals) image

Provided by AZRT8871

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs chicken breasts or 1 1/2 lbs chicken tenders, cut into chunks
1/4 cup unbleached all-purpose flour
coarse salt
2 tablespoons wok oil (preferred brand House of Tsang) or 2 tablespoons vegetable oil, 2 turns of the pan (preferred brand House of Tsang)
1 tablespoon white vinegar (a splash) or 1 tablespoon rice wine vinegar (a splash)
1/2 cup chicken broth or 1/2 cup stock
8 ounces prepared lemon curd (1 cup)
1/4 cup hot water
1 lemon, zest of
2 scallions, thinly sliced or 20 stalks fresh chives, finely chopped

Steps:

Coat the chunked chicken lightly in flour, seasoned with a little salt.
Heat a large skillet or a wok-shaped nonstick pan over high heat.
Stir fry chicken until golden, 3 or 4 minutes.
Remove chicken from the pan and return pan to heat.
Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate.
Add stock or broth to the pan and scrape up any drippings with a whisk.
Thin curd by stirring in a little hot water.
Add curd to broth and whisk to combine.
Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.
Serve with Rice.