Chicken with Lemon Garlic Sauce

Kathy Williams


Use all the lemon or just half, depending on your taste. The parmesan-reggiano takes this to a different level.

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10 Min
30 Min
Stove Top


chicken breast
salt and pepper
4 Tbsp
2-2 1/2 tsp
paprika, hot
1 Tbsp
2 tsp
olive oil
2 clove
garlice minced
scallion minced
2 tsp
tarragon, dried
1 c
chicken broth, low salt
1/2 c
white wine, dry
zest of one lemon
juice from 1 lemon divided (2 tbs)
parmesan-reggiano grated


1Pound chicken breast between plastic wrap to 1/4-1/2 inch thick. Cut chicken into 8 cutlets. Pat dry and salt and pepper. In a skillet heat butter and olive oil to medium heat.

2Combine the flour and the paprika in a pie plate or med bowl. Dredge chicken cutlets in flour and brown them 3-4 minutes per side. Remove from skillet.

3Add the garlic and scallion to the skillet, and saute until fragrant about 30 seconds.On med-high heat Pour in the chicken broth, white wine, 1 Tbs lemon juice, tarragon and lemon zest. Simmer for about 5 minutes.

4Add the chicken cutlets back to the skillet, cover, and simmer for about 10 minutes, or until chicken is cooked through. At this point taste to see if you want to add more lemon juice, and cook for 1 minute longer.

5Plate and sprinkle the parmesan-reggiano over the chicken

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Hashtag: #lemon