I grew up eating this as a regular school night dinner. This is my mom’s recipe, but I added lemon juice from a container instead of juice from real lemons, because it’s more affordable for me and it’s easier than having fresh produce in the house (I still have not mastered having only fresh produce, plus it’s expensive.)
With any mother’s recipe, there’s no measurements. I say just do what looks right. As long as all the chicken is evenly coated with the spices, you should be good.
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Serves: 2 people
- 2 chicken cutlets
- Olive Oil
- Black pepper
- Parsley flakes
- Onion flakes
- Chef Paul’s Poultry seasonings
- 1/2 c. white wine
- 1/2 c. chicken broth
- 2 Tbsp. lemon juice
Slice the cutlets thin and into bite size pieces. Dip in flour. Put in a hot skillet with olive oil. While cooking, add black pepper, parsley flakes, onion flakes, and Chef Paul’s. There isn’t any real measurements with the spices, just make sure all the chicken is evenly coated. Once done, remove chicken and put on a plate to the side.
While the skillet is hot, with chicken drippings and leftover oil, pour the white wine. It will sizzle and steam. Take a wooden spoon scrapping the bottom to mix up the left over flavors.
Next add the chicken broth, lemon juice, a lot of parsley flakes and black pepper. Add the chicken back into skillet with the juices from the plate. Let it simmer for 10-15 minutes with the skillet partially covered, stirring occasionally. The sauce will thicken over time.
You can serve with rice and string beans or some angel hair pasta.