Chicken Lawry

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This dish is destined to become a family staple.

  • 1 lb thin sliced Chicken Cutlets
  • 1/2 cp Flour
  • 2 tsp Lawry’s Seasoned Salt
  • 1 tsp Lawry’s Coarse Ground Garlic with Parsely
  • 1/4 tsp Coarse Ground Black Pepper
  • 4 oz Dry Vermouth or White Wine
  • 16 oz College Inn Chicken Broth
  • 1 tblsp (1 or 2 cloves) Minced Garlic (optional)
  • 3 tblsp Olive Oil
  • 1 tblsp Butter
  • Mix Lawry’s Seasonings, Pepper and Flour and in a flat bottomed bowl.
  • Cut Chicken Cutlets into thirds.
  • Dredge Cutlets in Flour and Seasoning mixture.
  • In a large skillet, over medium high heat, melt Butter in Olive Oil.
  • When bubbly, add half of the Cutlets and saute until golden brown (about 3 minutes each side). Remove from skillet. Repeat with remaining half of the Cutlets.
  • Turn heat to high. Add Dry Vermouth (or White Wine) and deglaze skillet by scraping browned bits from skillet, bring to a boil.
  • Add Chicken Broth and bring to a boil.
  • Add Cutlets to skillet. Cover and reduce heat and simmer 5 minutes.
  • Serve with Rice.
  1. Dice an Onion. After Cutlets are sauteed, saute the diced Onion until tender, then add Chicken Broth and continue to cook as directed above.
  2. Add Lemon Juice and sprinkle Crushed Red Peppe Flakes immediately before returning Chicken to pan.