Contributed by pup
Cut each breast into 4 pieces and flatten them (or the turkey cutlets) between two sheets of waxed paper to about 1/4". Dredge in seasoned flour. Drop the lemons in boiling water for a few seconds then squeeze them and set aside the juice. Brown the meat in olive oil in a large skillet. Remove once nicely brown all over. Turn the heat up a bit on the skillet, add the butter, then deglaze the pan with the lemon juice (and wine). Turn the heat down to medium. Add the parsley. Return the chicken to the pan and simmer until the chicken is hot through and the sauce is a bit thickened.
Serve with pasta or rice.
This page last updated 10/19/2001