Pan-Fried Lemon Chicken Cutlets

Ingredients

• 1 pound chicken cutlets
• 1 Tablespoon flour or almond flour for gluten-free
• ¼ teaspoon dried basil
• ¼ teaspoon dried thyme
• 1 Tablespoon olive oil
• 2 Tablespoons butter divided
• 1 ½ Tablespoons lemon juice about ½ a lemon
• ½ cup low sodium chicken broth
• 2 garlic cloves minced

Instructions

1. Arrange chicken cutlets in a single layer on a plate.
2. Combine flour, basil and thyme in a small bowl.
3. Sprinkle half of the flour mixture over the chicken and then turn over and sprinkle the rest over the other sides.
4. Swirl olive oil in a large pan.
5. Add 1 Tablespoon of butter to the pan and melt over medium-high heat.
6. Add chicken to pan and cook about 5-6 minutes on each side or until the outside is browned and the inside is no longer pink.
7. Remove chicken to a serving platter and keep warm.
8. Melt remaining butter in the pan.
9. Add chicken broth, lemon juice and garlic to the pan and stir to combine, scraping up brown bits.
10. Bring mixture to a boil and continue to boil until sauce has thickened slightly or about 3-4 minutes.
11. Spoon lemon garlic mixture over chicken and garnish with lemon slices.