Honey-Lime Chicken Cutlets
Breaded chicken cutlets, sautéed and braised in chicken broth, are served with a mildly spicy honey lime pan sauce.
4 small skinless, boneless chicken breast halves (about 1 pound total), pounded 3/4-inch thick
Salt and ground black pepper to taste
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
3/4 cup chicken broth
2/3 cup honey
1 1/2 teaspoons grated lime zest
1/4 teaspoon salt
Pinch of cayenne pepper
1/4 cup fresh lime juice
- Place chicken breasts between two sheets of plastic wrap and pound to 3/4-inch thick. Season with salt and pepper and dredge in flour.
- In a large skillet, warm the oil with the butter over medium-high heat until hot. Add chicken and cook until browned all over, about 3 minutes per side.
- Add the broth and bring to a boil. Reduce the heat to low, cover and simmer until the chicken is cooked through, 3 to 5 minutes. Transfer the chicken to a warmed serving platter and cover loosely with foil to keep warm.
- Stir the honey, lime zest, salt, and cayenne into the skillet. Increase the heat to high, bring the mixture to a rapid boil and cook until it is reduced and slightly thickened, about 5 minutes. Remove the pan from the heat and stir in lime juice.
- Spoon the honey lime sauce on top of the chicken and serve hot.
Makes 4 servings.