Chicken Cutlets Braised in Broth and Herbs

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I love having cooked chicken in my fridge because then I can make so much from it. Sometimes I make a batch of breaded chicken cutlets but this time I dressed the cutlets with lots of herbs de Provence and let them cook in chicken lemon broth.

First I simply browned them in a bit of olive oil and garlic then added chicken broth and lemon and let the cutlets cook until done which will vary according to the thickness.

They were flavorful, fresh and a perfect light lunch eaten alone or with a bit of arugula dressed in the pan broth. It couldn’t be more simple or satisfying than this.

I think I may use the rest of the chicken to make a curry chicken salad…or whatever I’m in the mood for at the moment.

Ingredients

Can easily be doubled or tripled

2 chicken breasts – cut in half horizontally through it’s thickness resulting in 4 pieces

1 teaspoon of dried herbs de Provence

3 tablespoons of olive oil

1 clove garlic – finely chopped

1 cup chicken broth

Juice of 1/2 lemon

Salt and Pepper to taste

 

Instructions

Season each side of the chicken cutlets with salt and pepper and a generous sprinkling of the herbs

Place a large skillet over medium high heat, add olive and heat until hot but not smoking

Add the chicken and brown on both sides (about a minute or so until it colors)

Add garlic and cook until it begins to color (about 30 seconds)

Add broth and lemon, lower the heat to medium and cook until opaque throughout. (about 15 minutes or so depending on thickness)

 

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