I love the taste of lemon. My favorite pie is lemon meringue pie and I can't resist a lemon bar. This recipe uses Swanson Sipping Chicken Bone Broth with Lemon and Rosemary to make the sauce. Fresh and light and ready in 15 minutes!!
Yield: 4
Chicken Breast Cutlet with Lemon Rosemary Sauce
Ingredients
- 1⁄2 c. all-purpose flour
- 1 tbsp. lemon pepper seasoning
- 1 tsp. kosher salt
- 2 lemons divided
- 1 lb. boneless skinless chicken breasts cutlets
- 2 tbsp. extra-virgin olive oil
- 1⁄2 c. Swanson Sipping Bone Broth - Chicken with Lemon and Rosemary
- 1 tsp. butter
- 1 tsp minced garlic
Instructions
- Combine flour, lemon pepper, and salt on a flat plate. Dredge chicken breasts in the flour mixture until fully coated. In a large skillet, heat oil over medium heat. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts and cook for an additional 5 minutes. Remove chicken from pan and cover to keep warm.
- Melt butter in the pan that you used for the chicken. Add garlic and cook until fragrant. Add broth to skillet to, bring to a boil. Return chicken to pan and coat with sauce.