Directions:
- Pound cutlets to 1/8 inch thick.
- Sprinkle with salt and pepper (I like a lot of pepper).
- Coat with flour.
- Over medium-high heat add olive oil and butter, in a 12-inch skillet.
- When oils are hot, cook chicken, a few pieces at a time until lightly browned on both sides. Removing pieces as they brown and adding more oil and butter, if necessary.
- Reduce heat to low.
- Into drippings in skillet, stir water, wine and bouillon. Scrapping to loosen brown bits. (I will add in some of the flour to make the sauce thicker.).
- Return chicken to skillet; cover and simmer 15 minutes until fork tender.
- Remove chicken from skillet. Keep warm.
- Cut one lemon in half. Squeeze to remove juice. Thinly slice the other lemon.
- Stir lemon juice into liquid in skillet.
- Over high heat, heat to boiling. Spoon liquid over cutlets; garnish with lemon slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 659.66 Kcal (2762 kJ) | ||
| Calories from fat | 433.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.16g | 74% | |
|---|---|---|---|
| Cholesterol | 78.29mg | 26% | |
| Sodium | 1128.37mg | 47% | |
| Potassium | 434.81mg | 9% | |
| Total Carbs | 31.81g | 11% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 22.56g | 45% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 2.2mg | 12% | |
| Calcium | 67.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 253.42 Kcal (1061 kJ) | ||
| Calories from fat | 166.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.5g | 74% | |
|---|---|---|---|
| Cholesterol | 30.08mg | 26% | |
| Sodium | 433.48mg | 47% | |
| Potassium | 167.04mg | 9% | |
| Total Carbs | 12.22g | 11% | |
| Sugars | 0.34g | 4% | |
| Dietary Fiber | 1.15g | 12% | |
| Protein | 8.67g | 45% | |
| Vitamin C | 3.9mg | 17% | |
| Iron | 0.9mg | 12% | |
| Calcium | 26mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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