Lemon Butter Chicken

Carmine's Restaurant Recipe

Serves 2

1 cup flour
salt and freshly ground black pepper
6 (2 oz.) chicken cutlets
1/4 cup olive oil
9 tablespoons unsalted butter
1 tablespoon shallots, finely chopped
1/4 cup dry white wine
1 cup chicken stock
1 teaspoon flat leaf parsley, chopped
juice of 2 lemons, or more to taste
1 lemon, halved for garnish

Spread the flour on a plate and season with salt and pepper. Season the chicken cutlets with salt and pepper. Coat them with flour and shake off any excess.

In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, carefully add the chicken. Cook for about 2 minutes on each side, or until golden brown all over. Set aside on a plate to collect any accumulated juices.

Remove any oil from the pan. Reduce the heat to low and add 1 tablespoon butter. When melted, add the shallots and cook for 2 to 3 minutes, or until softened and lightly browned. Add the wine, increase the heat to high, and cook for about 30 seconds, or until the liquid is reduced to 1 tablespoon. Add the chicken stock, bring to a boil, and cook for 2 to 3 minutes more. Reduce the heat to a low simmer and stir in the parsley. Whisk in the remaining 8 tablespoons of the butter, adding 1 tablespoon at a time and incorporating each before adding the next. Adjust the heat to maintain a simmer.

Add the chicken and any accumulated juices to the pan, along with the lemon juice. Season to taste with salt and pepper. Add more lemon juice, if desired. Transfer the chicken to a platter and serve it with lemon halves as a garnish.

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