Lemon Rosemary Chicken Cutlet Recipe

Friday, September 5, 2014

This has all the freshness of Spring no less the end of Summer dish, brings you to that sunny warm place with the lightness of the lemon and rosemary combined, they compliment each other perfectly.

Lemon Rosemary Chicken Cutlet Recipe

Fresh lemons sliced
2 or 3 boneless chicken breasts sliced around 1/2 inch thick
flour seasoned with salt, pepper, oregano, parsley, garlic powder ( 1/2 teaspoon each)
1/2 cup chicken broth
canola oil
plastic zip lock bag
1/4 cup wine (marsala, white wine or sherry) or use lemon juice if you prefer
1 or 2 fresh rosemary sprigs

Place 1/2 cup flour in the plastic bag with seasoning. Shake each piece of chicken into the flour mixture and fry in a heated pan of hot oil around 3 to 4 minutes on each side until lightly browned. Drain on paper towels. Add to a pie plate. Preheat oven to 350 degree oven.
Pour into the bottom of the pie plate, chicken broth and wine. Top with rosemary sprigs on each chicken and a slice of lemon on each piece. Bake uncovered around 15 to 20 minutes making sure juices run clear when piercing the chicken in the thickest part. Before serving twist the cooled lemon slices over the top of the chicken.

+claudia lamascolo  Author


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