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
GRANDMA’S EASY CABBAGE SOUP: A TASTE OF TRADITION
Slow Cooker Chocolate Chip Cookies – just dump the ingredients in the Crock-Pot – Perfection.
Harnessing the Power of Cloves: A Natural Remedy for Nail Fungus
classic Southern Potato Salad
Make Your Own Taco Board
Best Mexican Lasagna Ever
Natural Ant Control: Harnessing the Power of Peppermint Essential Oil
Colin Kaepernick: “Will go to Russia if not respected properly in the United States”.
