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
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My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
