Coriander Chicken Cutlets with Preserved Lemon
Sometimes less is more—and this simple zesty lemon dish is delicious proof.
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.