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
Advertisement:
Thanks for your SHARES!
Subway Sweet Onion Sauce
Stuffed Peppers with Ham, Eggs, and Cheese
Gnocchi gratin, tomato sauce and chorizo
Crafting Culinary Magic: Grandma’s Homemade Cheese Recipe
Cleaning the bathroom, never make this mistake: you can say goodbye to your lungs
Tagliatelle with porcini mushrooms: the recipe for a simple and tasty autumn starter
Corn Flakes with Bananas
The florist’s ingenious tip to make orchids last
Genius! Love this one
