CHICKEN CUTLETS W/HONEY, LEMON & GINGER SAUCE W/GINGER-HONEY

Chicken Cutlets W/Honey, Lemon & Ginger Sauce W/Ginger-Honey image

Chicken Cutlets With Honey, Lemon and Ginger Sauce and Ginger-Honey Walnuts -- From "Taste of Honey" by Marie Simmons.

Provided by gailanng

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
1/2 teaspoon grated ginger
1 small garlic clove, grated
1/2 cup walnut halves
1 tablespoon honey
1/2 teaspoon coarse salt
1 1/2 lbs boneless skinless chicken breasts
coarse salt & freshly ground black pepper
1/2 cup all-purpose flour
4 tablespoons olive oil
1 teaspoon grated ginger
1 garlic clove, grated
1/4 cup fresh lemon juice
1/4 cup chicken broth
2 tablespoons honey
1 thinly sliced scallion (about1 tablespoon, green part only)

Steps:

To make Walnuts: Place the oil, ginger and garlic in a small skillet. Slowly heat over medium-low until the garlic sizzles. Add the walnuts and honey. Cook on medium heat for about 2 to 3 minutes, adjusting the temperature until the honey boils and sticks to the walnuts and the walnuts turn golden. Sprinkle with the salt, adjusting to taste. Transfer to a side dish or a sheet of aluminum foil. Do not put on paper towels because they will stick.
To make Chicken: With a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets.
Place them on a large piece of plastic wrap, sprinkle with salt and pepper, cover with a second sheet of plastic wrap, and gently but firmly pound the chicken with a meat pounder or the underside of a small, heavy skillet to make fillets of even thickness of 1/4 to 1/3 inch.
Spread the flour on a large plate and lightly dredge the cutlets; shake off the excess flour.
Heat 3 tablespoons of the olive oil in a large, broad skillet until hot enough to sizzle.
Add the cutlets a few at a time and cook for 1 to 2 minutes per side, until lightly browned.
As the cutlets are cooked, transfer to a platter and cover with foil to keep warm.
Discard the oil in the skillet and let the skillet cool slightly. Add the remaining 1 tablespoon of oil, ginger and garlic to the skillet. Heat and stir over medium-low heat just until the garlic sizzles. Add the lemon juice, chicken broth and honey. Heat, stirring to loosen any browned bits in the skillet, for about 3 minutes, or until the mixture boils and thickens. Pour the sauce over the chicken and sprinkle with the walnuts and the scallions.

Nutrition Facts : Calories 545.2, Fat 30, SaturatedFat 4.1, Cholesterol 109, Sodium 537.6, Carbohydrate 29.3, Fiber 1.7, Sugar 13.9, Protein 40.6