Coriander Chicken Cutlets with Preserved Lemon

Name: Coriander Chicken Cutlets with Preserved Lemon
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

Sometimes less is more—and this simple zesty lemon dish is delicious proof.

Author:: Joe Piccirillo
Publish date:: Sep 4, 2019

coriander chicken cutlets with preserved lemon — Photography by Christopher Testani

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.