Tuesday, July 27, 2010

Skillet Chicken Cutlets with Mushrooms

Clean Eating recipe

1 1/2 lb chicken cutlets (about 6 cutlets)
1/4 tsp salt
1/4 tsp fresh ground black pepper
4 tbsp fresh lemon juice, divided
2 tsp olive oil
1 cup fresh button mushrooms, sliced
2 tbsp italian parsley, chopped
2 tsp whole capers
lemon slices, for garnish (optional)

Season chicken with salt and pepper and drizzle with 2 tbsp lemon juice.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2 to 3 minutes per side or until golden brown and until mushrooms are softened. Add remaining 2 tbsp lemon juice, parsley and capers and cook for 2 more minutes. Garnish with lemon slices before serving, if desired.

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