Thyme and Lemon Flavoured Chicken Cutlets
4-6
Portions
20 min
Prepping
15 min
Cooking
Recipe
Easy
Ingredients
- 4 Exceldor chicken breasts
- Salt and pepper to taste
- 30 ml (2 tsp.) butter
- 125 ml (1/2 cup) dry shallots (French), chopped
- 10 ml (2 tsp.) garlic, chopped
- 250 ml (1 cup) 35% cooking cream
- 125 ml (1/2 cup) chicken broth
- 15 ml (1 tbsp.) fresh thyme, chopped
- 30 ml (2 tbsp.) lemon zest
- 30 ml (2 tbsp.) fresh parsley, chopped
Directions
Click the steps to erase them.
- Cut chicken breasts in half crosswise, then flatten slightly. Season cutlets with salt and pepper.
- Melt butter in a large frying pan over medium heat. Brown cutlets for 1 minute on each side. Set aside on a plate.
- In the same skillet, cook shallots and garlic for 1 minute.
- Pour the cream and chicken stock into the pan, then add the thyme. Season with salt and pepper. Bring to the boil.
- Return chicken cutlets to pan and cook for 5 minutes.
- Add lemon zest and continue cooking for 3 to 4 minutes, until the inside of the chicken has lost its pink tinge.
- Garnish with parsley just before serving.