Chicken breasts pounded thin, seasoned, dredged in flour and quickly pan-fried to a delicious golden crispness, served with a tangy lemon sauce made from the pan drippings.

Lemon Chicken Cutlets

6 (5-ounce) boneless, skinless chicken breast halves
Kosher or sea salt and freshly ground black pepper to taste
Garlic powder to taste
All-purpose flour
4 tablespoons butter - divided use
2 tablespoons olive or vegetable oil
2 tablespoons all-purpose flour
2 cups chicken broth*
1/4 cup fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley (also known as Italian parsley)
Lemon slices for garnish (optional)

1. 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.
2. Season cutlets with salt, pepper and garlic powder. Dredge in flour, shaking off excess.
3. 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.
4. 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 to 3 minutes.
5. 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.

Makes 6 servings.

*I make my own chicken broth by adding 2 teaspoons chicken base to 2 cups hot water. I prefer and use Redi-Base soup bases available at www.redibase.com.

Cook's Tip: No fresh lemons? Reconstituted lemon juice can be used as a substitute...but only in a pinch!

Nutritional Information Per Serving (1/6 of recipe): 271.0 calories; 34% calories from fat; 10.3g total fat; 97.5mg cholesterol; 388.5mg sodium; 460.0mg potassium; 7.2g carbohydrates; 0.3g fiber; 0.3g sugar; 6.9g net carbs; 35.3g protein.

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