2 cups all-purpose flour
1 lb thin-sliced chicken breast cutlets
2 eggs, beaten
1/2 cup vegetable oil
1/2 cup butter
1/4 cup lemon juice
2 cups chicken broth
2 tbsp all-purpose flour
Coat chicken cutlets in 2 cups flour, shaking off excess, then dip in egg.
Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining flour in butter for 5 minutes, then add chicken broth and lemon juice.
Simmer until thickened, about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes.
Save by using Crystal Farms Butter and Serve with Fresh Express Lettuce Trio.
Prices Valid June 22, 2014 to June 28, 2014
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