Sautéed Chicken with Lemon and Parsley

Name: Sautéed Chicken with Lemon and Parsley
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American,
Ingredients: 1/4 cup flour; 3 tsps parsley flakes divided; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp sea salt grinder; 1/4 tsp black peppercorn grinder; 1 pound thinly sliced boneless chicken breast cutlets; 2 tbsps oil; 1 cup reduced sodium chicken broth; 1 tbsp lemon juice

A simple pan sauce of chicken broth and lemon juice for chicken breast cutlets makes this quick and easy recipe perfect for weeknight meals.

10m

PREP TIME

20m

COOK TIME

234

CALORIES

10

INGREDIENTS

Servings: 4

Ingredients

1/4 cup flour
3 teaspoons McCormick® Parsley Flakes, divided
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Onion Powder
1/2 teaspoon McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Black Pepper Grinder
1 pound thinly sliced boneless chicken breast cutlets
2 tablespoons oil
1 cup reduced sodium chicken broth
1 tablespoon lemon juice

KEY PRODUCTS

INSTRUCTIONS

1 Mix flour, 2 teaspoons of the parsley, spices, salt and pepper in shallow dish. Reserve 1 tablespoon. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.
2 Heat oil in large nonstick skillet on medium heat. Cook 1/2 of the chicken pieces 3 to 4 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if needed. Remove chicken from skillet.
3 Mix broth, lemon juice and reserved flour mixture in medium bowl until well blended. Add to skillet. Bring to boil, stirring to release browned bits in bottom of skillet. Stirring frequently, cook 5 to 7 minutes or until sauce is slightly thickened. Return chicken to skillet; cook until heated through. Sprinkle with remaining 1 teaspoon parsley. Serve with cooked pasta or rice, if desired.