| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 cutlets |
Nutrition Facts (per serving)
| Calories | 487 |
| Fat | 26g |
| Carbs | 29g |
| Protein | 39g |
Nutrition Facts
Servings Per Recipe 4
Calories 487
| % Daily Value * | |
| Total Fat 26g | 34% |
| Saturated Fat 10g | 49% |
| Cholesterol 128mg | 43% |
| Sodium 524mg | 23% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 6g | 22% |
| Total Sugars 9g | |
| Protein 39g | 78% |
| Vitamin C 110mg | 122% |
| Calcium 83mg | 6% |
| Iron 3mg | 16% |
| Potassium 667mg | 14% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Ingredients
- 4 (four ounce) hen breast cutlets
- 1 teaspoon kosher salt
- half teaspoon freshly floor black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons more virgin olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons minced shallot
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- half of cup bird broth
- 1 tablespoon finely chopped clean flat-leaf parsley
- 2 tablespoons heavy whipping cream
- 1 lemon, quartered, for garnish
Directions
Gather all substances.
Components collected to make chicken limone
Season hen with salt and pepper. Place flour in a shallow bowl. Dredge chicken cutlets in flour, shaking off excess. Place chook on a massive plate.
Seasoned chook dredged in flour
Heat oil in a massive skillet over medium-excessive warmth. Add hen to skillet, and prepare dinner till golden and cooked through, approximately 3 minutes consistent with aspect. Transfer chook to a big plate.
Chook cooking in a skillet until golden
Add butter, shallot, and lemon zest to drippings in skillet, and cook dinner over medium heat, stirring constantly, until shallot is softened, about 1 minute. Add lemon juice, and cook, scraping up any browned bits from backside of skillet. Stir in chook broth and parsley; cook, stirring regularly, until barely thickened, approximately 2 minutes.
Sauce substances being mixed in the skillet
Remove from warmth, and slowly add cream, whisking constantly and vigorously. Return chook to skillet, and spoon sauce over chicken. Garnish with quartered lemon slices before serving.
