Lemon Butter Chicken and the Weekly Menu

Chicken cutlets lightly breaded and seared to a golden brown served in a bright, lemony, butter sauce.  This delicious dinner is ready in only half an hour, making it perfect for a quick dinner before we had to run out to choir practice, last night.

We normally have choir on Wednesday nights but this week it was changed to last night.   On Sunday we are going to celebrate our sister-in-law, Rebecca's birthday with a bowling/pizza party.  Monday night I am taking a pottery class and choir practice returns to Wednesday.  

Other than that the week is pretty quiet during the evenings.  The days are filled with exercise classes and hikes.  What are your plans this week?

Saturday

Orange Chili Pulled Pork Sandwiches

Broccoli Slaw

Sunday

Out for Rebecca's birthday

Meatless Monday

Cheese Omelets 

Taco Tuesday

Turkey Taco Salad

Wok Wednesday

BBQ Pork Fried Rice (using leftovers from Saturday)

Thursday

Greek Chicken

Lemon Potatoes

Greek Salad

Fish Friday

Tuna Pasta Salad

Entrees, Chicken

Entrees

American

Yield: 4 servings

Author: Wendy Klik

Lemon Butter Chicken

Chicken cutlets lightly breaded and seared to a golden brown served in a bright, lemony, butter sauce. This delicious dinner is ready in only half an hour.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 4 chicken cutlets, about 6 oz. each
• salt and pepper to taste
• 1/3 c. flour
• 1 T. olive oil
• 1/2 c. chicken broth
• 1/4 stick butter, cut into 4 Tablespoons
• 2 cloves garlic, minced
• zest and juice of 1 Meyer Lemon

Instructions

1. Place the flour, salt, and pepper into a plastic bag. Add the chicken cutlets and shake to coat.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken on both sides, about 4 minutes per side, until golden brown and cooked through. Remove to a plate.
3. Reduce the heat and add the garlic to the pan, stirring until fragrant, about half a minute. Add the chicken broth and bring to a boil, scraping up any browned bits stuck to the bottom of the pan.
4. Add the lemon juice and zest to the pan and stir in the butter, one Tablespoon at a time, until melted and the sauce starts to thicken.
5. Return the chicken and any accumulated juices to the pan and cook until warm and an internal temperature of 165 is reached.
6. Place on a platter, drizzle with the sauce and serve.

Nutrition Facts

Calories

319.78

Fat (grams)

13.83 g

Sat. Fat (grams)

5.08 g

Carbs (grams)

9.37 g

Fiber (grams)

0.34 g

Net carbs

9.01 g

Sugar (grams)

0.46 g

Protein (grams)

37.56 g

Sodium (milligrams)

400.68 mg

Cholesterol (grams)

124.58 mg

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