1 1/2 lbs chicken cutlets
1 1/2 tea. lemon pepper
1 Tbsp lite olive oil
3 Tbsp chopped shallots
1/2 cup white wine or 1/2 c. low sodium chicken broth
1 c. low sodium chicken broth
2 Tbls. lemon juice
2 Tbsp chopped parsley, or 2 teaspoon dried
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp unsalted butter or maragrine of your choosing-melted
roasted carrots (optional) but goes great
With olive oil and a grill pan, or on the grill, (med. high heat) season the chicken with lemon pepper and grill 3 minutes per side or until done. Internal temp. should register 160 degrees. Remove and keep warm.
In a med. size saucepan on med heat, add shallots cook 3-min. Add wine or chicken stock simmer 1 min. Stir and mix thoroughly together flour and remaining chicken stock, simmer 2 min, or until thick. Whisk in lemon juice, parsley, salt and pepper, melted butter.
Serve chicken with sauce poured over evenly on each piece, accompany with grilled carrots.
- 745 mg
- 109 mg