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Golden pan-seared chicken cutlets drizzled with a glossy lemon butter sauce and garnished with fresh parsley and lemon slices.
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Lemon Chicken with Lemon Butter Sauce

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 4 boneless skinless chicken breasts, halved into cutlets
  • 0.5 cup all -purpose flour
  • 1 teaspoon sal t
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 0.5 cup dry white wine
  • 0.5 cup chicken stock
  • 0.25 cup fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon , thinly sliced

Instructions

  • Season chicken cutlets with salt and pepper, then dredge in flour, tapping off excess.
  • In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
  • Sauté chicken for 3 to 5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken and tent with foil.
  • Deglaze the skillet with white wine, scraping the bottom to release fond. Simmer until liquid is reduced by half.
  • Add chicken stock and lemon juice. Simmer for 5 minutes until the sauce thickens slightly.
  • Reduce heat to low and whisk in the remaining 2 tablespoons of cold butter until the sauce is glossy and emulsified.
  • Return the chicken to the skillet, add lemon slices, and garnish with fresh parsley before serving.