Lemon Garlic Chicken brings a new makeover for chicken cutlets. Lemon, garlic, and scallions and just 20 minutes of cooking time.
Chicken breasts need a little makeover these days, am I right? They could use a little dip in powder, a sprinkling of glitter, and a light moisturizer for shine. I’m referring to flour, spices, and gravy, of course. What were you thinking—a chicken pageant princess?
Anytime I see a pack of chicken cutlets at the grocery store, I grab them, even if they're not on my list. Chicken cutlets are essentially chicken breasts that have been fileted for you. They’re thin, low-fat and cook in a flash. They work their way into any meal during the week.
To keep them from boring and drab chicken breasts, I have a few tricks. First, my pan is always screaming hot. I love using cast iron for this. I use a mix of oil and butter in the pan to help encourage browning (from the butter) while also preventing burning (the temperature stabilization effects of oil). Next, I always dip my chicken breasts in flour.
The flour helps create a brown crust on the cutlet that is crispy and perfect. The flour also has another secret role: sauce. Pan sauces are your friend. They do not require any additional dishes, and they’re absolutely delicious. It’s almost a crime to not make one, because they use all the browned bits from the bottom of the pan. The browned bits are flavor! Don’t wash flavor down the drain.
This pan sauce is a quick lemon-garlic gravy. You can use any spices you like and mix up the flavors. I always recommend a quick squeeze of lemon at the end to brighten up the flavors of the dish. Garnish with any fresh herb you have in the house—really, you can’t go wrong with this recipe!
A few flavor suggestions:
- lemon-garlic-scallion (recipe below)
- smoked paprika-cilantro
- oregano-dried garlic
What flavor combination do you love? Don't forget a salad on the side to make this a complete meal - Julia's shaved Brussels sprout salad is a winner!
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