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Prep Time20 minutes
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Cook Time45 minutes
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Serving2
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I didn’t make it to Fausto’s this week! Fausto’s is my neighborhood restaurant, and they have a dish there called Chicken Limone which is essentially chicken breasts sauteed in a pan and coated in a lemony cream sauce. It’s a great dish but guess what? This is even better. This dish is better because of the way I sauteed the chicken cutlets. I dipped them in beaten egg and Worcestershire sauce first and actually let them soak in this mixture for about 20 minutes. (Sorry, but most of my recipes have clearly delineated stop and start points because I’m watching movies and sipping wine and herding dogs while I cook!) After you soak the cutlets, then dip them in a shallow bowl of flour and cornstarch seasoned with salt and pepper. Shake off the excess flour and then sauté the cutlets. When they are a pretty golden brown, remove them and now build your sauce. This is one of the easiest dishes to make and also one of the best. This chicken was amazingly tender and flavorful. I LOVED my dinner when I made this.
Now, how’s this for a non sequitur. The color of the chicken breasts was such a beautiful light golden brown that it reminded me of Goldie Hawn. I know that doesn’t make sense. But that reminded me of Laugh In. Which reminded me of the phrase, “Sock it to me!” Omg, I’m showing my age, right??? But I have such fond memories of sitting on the floor in our house on Shamrock Road watching Laugh In with my sister and my parents. We adored Goldie Hawn (in retrospect her dumb blonde act is extremely ‘dated’). We loved Artie Shaw and Ruth Buzzi and all the regulars. And we loved it when they said, “Sock it to me!” So, this dish is Sock it To Me Chicken because it made me happy in a Laugh In kind of way!
Ingredients
Lemon Chicken
Directions
Do your mise en place. Have the lemon zest and lemon juice ready. Chop your parsley. Pound the chicken cutlets and put them in the frig. Have a large skillet on the stove top, and heat the oil until shimmering.
To prepare the chicken cutlets, slice them in half width-wise. Now put each cutlet on a plastic bag and place another plastic bag on top. Pound until thin. I got mine to about 1/4 inch thick which was perfect.
Heat a TBS of olive oil (maybe a little more) in a skillet over medium high heat until shimmering.
Dip each cutlet in egg and Worcestershire sauce mixture. I let my cutlets sit in this mixture about 20 minutes. Then coat each cutlet in the seasoned flour and cornstarch and brush off the excess.
Fry the cutlets on each side until golden brown but not cooked all the way through. Cook them almost all the way through!
Set the browned cutlets aside on a cake rack over a sheet pan.
Deglaze the brown bits in the bottom of the skillet. I used a splash of white wine. Then add the chicken broth. Turn down the heat and simmer for about 20 minutes.
Add the lemon juice and the zest. Taste. Season with salt and pepper.
Add some cream. Let your conscious be your guide. You want a thick sauce but you still want it to taste lemony. You can add more lemon juice if needed.
Add the cutlets back to the sauce in the skillet. The sauce should not be bubbling up for it should just simmer slightly. Cook the chicken a few more minutes.
Sprinkle some parsley over the top and serve with roasted potatoes.
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