Garlic & Herbs Chicken Cutlets

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  • 1 lb thin sliced Chicken Cutlets
  • 1/2 cp Flour
  • 2 tsp Garlic Salt
  • 1 tsp Garlic Powder
  • 1/2 tsp Coarse Ground Black Pepper
  • 16 oz. College Inn Chicken Broth
  • 2 tblsp Lemon juice
  • 1/2 tsp Herbs De Provence
  • 1/4 tsp Crushed Red Pepper flakes
  • 3 tbsp Olive Oil
  • 1 tbsp Butter
  • Mix Garlic Salt, Garlic Powder, 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 Chicken Broth and deglaze skillet by scraping browned bits from skillet, bring to a boil.
  • Add Herbs De Provence, Crushed Red Pepper Flakes and Lemon and bring to a boil.
  • Add Cutlets to skillet. Cover and reduce heat and simmer 5 to 8 minutes.
  • Serve with Rice.