Ingredients
- 2 large chicken breasts sliced in half to form 4 thin cutlets
- 3 1/2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1/3 cup chicken stock
- 5 tablespoons fresh lemon juice from about 1.5 lemons
- 4 tablespoons honey
- 1 lemon sliced into half-moon slices
- 1 tablespoon fresh parsley chopped
Instructions
- Arrange the chicken cutlets on a board. In a shallow dish, combine flour, salt, pepper, and paprika. Dredge each piece in the mixture, shaking off excess.
- Heat olive oil and butter in a skillet over medium-high heat until melted. Add chicken cutlets and cook for 7-8 minutes, turning once, until golden brown.
- Add the minced garlic to the skillet and sauté for approximately 30 seconds, being careful not to burn it. Next, add the chicken stock, lemon juice, and honey, then add the lemon slices.
- Bring the mixture to a gentle boil, reduce the heat, and simmer for 5 minutes until the sauce slightly reduces. Sprinkle with fresh parsley and serve immediately.
