Chicken in Lemon Sauce

Yield: Serves 6, can easily be adjusted to make more or less


  • 3 double boneless chicken cutlets
  • 1/2 C. (60 g) flour with 1/2 tsp. salt
  • 2 T. olive oil
  • 2 T. butter
  • Juice of 1 lemon in 1 C. (250 ml) water


  1. Pound cutlets to 1/4 inch (1 cm) thick, or butterfly them.
  2. Heat butter and oil in a large frying pan over medium heat.
  3. Dredge the chicken in flour/salt and brown on both sides over medium heat.
  4. Pour the lemon juice/water over the browned chicken pieces.
  5. Turn the burner to low and cook uncovered until the lemon water thickens into a sauce; turn the cutlets occasionally so that they all get coated in the lemon sauce. If you use thin, butterflied cutlets, it only takes about ten minutes but the time will vary depending on the size of your cutlets, the size of your pan, and how hot your burner is.

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Once the chicken pieces are browned, remove to a platter and cover loosely with foil. Add 1 sprig fresh rosemary (or 1 tsp. dried) or 10-15 fresh sage leaves (or 1/2 tsp. crushed, dried sage) to the pan along with 1-2 cloves of garlic, peeled and cut in half. Sautè until softened. Add 1-2 oz. of prosciutto (Italian cured ham), diced, about 1/4 C. and sautè 1-2 minutes more. Continue as in Step 4 above.
Step-by-Step Instructions


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