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Skillet Lemon Butter Chicken Cutlets
Rachel Kim

Skillet Lemon Butter Chicken Cutlets

Thin cutlets solve the usual chicken-breast timing problem by cooking evenly before the outside dries. A quick lemon-butter pan sauce goes on after the heat drops, so it stays glossy rather than greasy. The whole dinner is ready before a thick breast would finish in the oven.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts about 1 1/2 pounds
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 3/4 cup low-sodium chicken broth
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons cold unsalted butter cubed

Method
 

  1. Slice each breast horizontally into two cutlets and pound to an even 1/2-inch thickness. Season with salt and pepper and dredge lightly in flour.
  2. Heat olive oil in a wide skillet over medium-high. Cook the cutlets in two batches for 3 to 4 minutes per side, until the thickest part reaches 165°F; transfer to a plate.
  3. Add broth and lemon juice to the skillet and scrape up the browned bits. Simmer for 3 minutes.
  4. Turn off the heat and whisk in cold butter a piece at a time. Return the chicken for 1 minute, coat with sauce and serve.