Preheat a skillet over medium heat and add 2 tablespoons olive oil.
Season the chicken cutlets with salt and pepper. Brown the cutlets in the skillet for 4-5 minutes on each side, until cooked through.
Meanwhile, prepare the sauce: in a bowl, mix the lemon juice, lemon zest, minced garlic, Dijon mustard, honey and remaining olive oil.
Once the chicken is cooked, remove the cutlets from the pan and set aside.
Pour the sauce into the pan and simmer for 2 minutes, stirring regularly.
Return the chicken cutlets to the pan, coat with the sauce and cook for 1 more minute.
Serve hot, garnished with chopped fresh parsley.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 350 kcal | Servings: 4 portions
BEEF TENDERLOIN WITH CREAMY MUSHROOM SAUCE
Pure joy in the mouth! I love snagging these right when they are hot from the oven!.
This is absolutely delicious—I can’t resist indulging in it!
A Twist on Oatmeal and Zucchini
Bacon and Corn Griddle Cakes
HOT FUDGE PIE Easy!!! – Don’t Lose it!!!
The Unsettling Truth Behind Spaghettified Raw Chicken Breast: Understanding the Risks and Reasons
Spinach Cake Recipe
Immediate flowering if you give this to your plants: 10 times more powerful than water