- 1 pound boneless, skinless chicken breast cutlets, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ cup of honey
- ½ cup chicken stock
- ¼ cup FRESH lemon juice
- 1 tablespoon Dijon mustard
- 1 lemon, sliced
- ¼ cup chopped parsley (optional)
Heat oil in a large skillet over medium high heat. Season both sides of chicken with salt and pepper. Sear the chicken on both sides, for about 3 minutes per side. Remove to a plate.
Whisk together honey, lemon juice, chicken stock and Dijon mustard. Pour into the skillet and whisk until boiling.
Reduce the heat to a low simmer and add the chicken back into the pan. Lay the lemon slices over the chicken, cover, and let simmer for 10 minutes until chicken is cooked through.
Garnish with parsley. I served it with garlic mashed cauliflower.
++ I use Meyer lemons as they are not as tart. I also did not add the lemons to the chicken for a little less lemon intensity.
By Sharon Feldman
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