pound chicken cutlets; dredge in flour reserving
some flour for sauce. saute chicken in olive oil
(salt and pepper to taste both sides) till
browned; remove and add remaining flour back to
pan & make roue, stir in chicken broth,quickly
work out any lumps then add sugar & lemon juice,
return chicken cutlets to pan to warm thru...Add
sliced lemon rounds on top for presentation
Serve with brown rice and veggie of choice, I like
asparagus.
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