Coriander Chicken Cutlets with Preserved Lemon

    Sometimes less is more—and this simple zesty lemon dish is delicious proof.
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    coriander chicken cutlets with preserved lemon

    Recipe by Joe Piccirillo

    Start to Finish: 30 minutes

    Servings: 4

    Ingredients

    • 4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
    • 1 tsp. ground coriander
    • 1/4 cup quick-mixing flour (such as Wondra)
    • 2 tbsp. olive oil
    • 1/2 cup chicken stock
    • 1/3 cup dry (white) vermouth
    • 4 tbsp. butter
    • Thinly sliced preserved lemon peel (from half of 1 preserved lemon)
    • 6 fresh bay leaves
    • 1/2 red onion, thinly sliced

    Preparation

    Sprinkle chicken with coriander; season. Coat chicken with flour. In skillet, cook chicken in oil over medium-high heat until cooked through, about 4 minutes per side. Transfer to plates. In same skillet, add stock, vermouth, butter, lemon peel, and bay leaves. Cook over medium-high heat until sauce thickens, about 5 minutes. Stir in onion. Spoon sauce over chicken.