You may also like
Categories:Viewed: 28 - Published at: 2 years ago
Ingredients
- 1 lb. chicken cutlets
- 1/2 c. fat-skimmed chicken broth
- 2 Tbsp. dry white wine or water
- 2 Tbsp. butter or margarine
- juice of 1 lemon
- 1 Tbsp. minced, fresh chives or onion
- 2 tsp. fresh or 1/2 tsp. dried tarragon
- 1 tsp. fresh, minced parsley
Method
- Cut chicken into 4 fillets.
- Spray a large, nonstick skillet with cooking spray.
- Arrange the cutlets in a single layer in the cold skillet.
- Turn heat to medium and cook 5 minutes on one side, then turn and cook about 4 minutes more, just until cooked through and lightly browned (don't overcook).
