Lea & Perrins Chicken Cutlets

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  • 1 pound thin sliced Chicken Cutlets
  • 1 medium Yello Onion, diced
  • 1/2 cup Flour
  • 1 tblsp Garlic Salt
  • 1/4 tsp Coarse Ground Black Pepper
  • 3 tblsp Lea & Perrins® Marinade For Chicken (White Wine Worcestershire Sauce)
  • 1 can (12 oz) Chicken Broth
  • Olive Oil
  • Butter
  • In a large flat bowl mix Flour, Garlic Salt and Pepper.
  • Cut Chicken Cutlets medalion sized pieces
  • Add Chicken to Flour Mixture; toss well until all pieces are coated.
  • Heat Olive Oil and a pat of Butter in large skillet over medium high heat.
  • Add Chicken Strips using tongs. Sauté until gold brown; remove to Serving Dish.
  • Add diced Onions and saute until translucent
  • Turn heat to high; add Chicken Broth and stir to deglaze skillet; bring to a boil; add Lea & Perrins® Sauce and bring to a boil again.
  • Return Chicken to skillet; cover; reduce heat and simmer 12 minutes.
  • Return Chicken to serving dish.
  • Serve with Rice and steamed Vegetables.