Lemony Chicken Cutlets

1. 1

   About 45 minutes before serving:

2. 2

   With meat mallet, pound chicken breasts to 1/8-inch thickness.

3. 3

   On waxed paper, mix flour, salt and pepper; use to coat chicken.

4. 4

   Reserve remaining flour mixture.

5. 5

   In 12-inch skillet over medium-high heat, in 3 tablespoons hot butter or margarine, cook breasts until lightly browned on both sides, adding more butter or margarine, if necessary.

6. 6

   Remove chicken pieces to plate.

7. 7

   Reduce heat to low. Into drippings in skillet, stir reserved flour mixture.

8. 8

   Add water, bouillon and juice of half lemon, stirring to loosen brown bits. Return chicken to skillet.

9. 9

   Thinly slice remaining lemons; top chicken with lemon slices.

10. 10

    Cover; simmer for 5 minutes, or until chicken is fork-tender.

11. 11

    Arrange chicken and lemon slices on warm platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.