Cook time: 7-8 minutes
Yield: 4 Servings
- Ingredients
2 tablespoons olive oil
Salt and Pepper
8 thin chicken cutlets (about 1 1/2 - 2 pounds total)
All-purpose flour for dredging
3 tablespoons unsalted butter
1 tablespoons garlic, minced
1/3 cup white wine (dry)
Zest and juice of 1 lemon
1 tablespoon each chopped parsley and tarragon
Directions
Pre-heat a sauté pan with olive oil. Pour flour into a shallow dish. Season the chicken with salt and pepper. Dredge the chicken cutlets into the flour and place into the sauté pan. Cook for about 4-5 minutes per side. When done remove the chicken and set aside on a platter. Add butter to the pan with the garlic. Let the garlic cook for 1 minute. Add the wine and cook for 2 minutes. Add the zest and juice of the lemon. Add the herbs and season with salt and pepper. Stir together. Pour sauce over the chicken. Serve.
