Chicken Cutlets Sauteed in Lemon

This is one of my families favorite recipes. It's easy and so tasty. You can also create variations - try substituting white white for lemon. For sides, mushrooms cooked in red wine or a spinach recipe and pasta. Don't over cook the chicken!

Chicken Cutlets Sauteed in Lemon

Based on Carol Barrow's recipe from her time in Tuscany

Serves 4+

Ingredients:

Chicken cutlets (half a large breast per person sliced until 1/3 to 1/2 inch think)

flour (enough to dust both sides of cutlets; whole wheat or all purpose)

salt

pepper

butter (and/or olive oil)

lemon

Directions:

1. Prepare your chicken cutlets by slicing in half or thirds depending on thickness of breast. Also cut breast in half lengthwise.
2. Salt and pepper the cutlets then dredge both sides in flour.
3. Melt butter in large skillet on medium high heat. The amount varies by the number of cutlets. 1/2 stick may be fine for 2 breasts. Just monitor how dry the bottom of the pan is and add more as needed. To make it a little healthier I use olive oil with a few pats (couple teaspoons) of butter for flavor. Because they cutlets are thin they cook pretty fast.
4. Watch for the flesh to turn white with just a little pink on top and the bottom side to lightly browned.
5. Flip them over for another minute or two. Immediately after flipping squeeze the lemon on the cutlets. I use the juice of one lemon for 2-3 breasts. You don't want to overcook or they will be dry.
6. Serve!