The perfect recipe for those busy weeknights - this recipe is quick and easy, and you can even prep ahead!
Recipe by Pamela on January 17, 2011
Prep time: PT10M
Cook time: PT30M
Total time: PT40M
Ingredients
2 pounds chicken cutlets
Sea salt and freshly ground black pepper
Flour for dredging (whole wheat pastry flour or brown rice flour (gluten-free are the two I use))
Unrefined cold-pressed extra-virgin olive oil
1 large onion (halved and sliced thinly (I use a candle when I am cutting onions to prevent crying -- it works!))
4 cloves garlic (sliced thinly)
½ cup fresh lemon juice
1 cup chicken stock
a few sprigs of fresh thyme
Categories
Main Course
Cuisine
American
Steps
Season the chicken cutlets on both sides with sea salt and black pepper. Dredge them with flour and shake off the excess.
Warm about ¼ cup olive oil over medium heat in a large skillet. Add the chicken cutlets and sauté on both sides until golden brown. Transfer the chicken to a plate.
Add the onions and garlic to the skillet and season with sea salt and pepper. Sauté until tender, about 8 minutes. Pour the lemon juice into the pan and scrape any brown bits on the bottom. Add the chicken stock and thyme sprigs and bring to a simmer. Transfer the chicken back to the pan with any accumulated juices. Simmer until cooked through, about 5 minutes.
