I was hungry for some lemon pepper chicken and last night this recipe was the result of my playing in the kitchen. I served it over some nice couscous cooked in chicken stock with a nice side a steamed asparagus drizzled with a little olive oil, sprinkled with sea salt and topped with lemon zest. This meal took about 30 minutes tops from beginning to plating. You can do this after work. Trust me.
2 boneless skinless chicken breasts, cut in half lengthwise and pounded to 1/4 inch thickness
2 T. olive oil
Heat the olive oil in a large skillet over medium high heat. Liberally sprinkle chicken cutlets with lemon pepper. In 2 or three batches (depending on how large the chicken pieces are), cook chicken about 2 minutes per side until done and golden brown.
Remove to a plate and set aside while you make the sauce.
1 cup white wine
1 cup chicken stock
1 T. Dijon mustard
Juice from one lemon
1 T. cornstarch (optional)
Drain any remaining olive oil from pan. Deglaze with wine and chicken stock and bring to a boil. Whisk in Dijon mustard and lemon juice and make sure it is fully incorporated into the liquid. Lower heat and continue to stir until sauce thickens. If you want it a little thicker, simply stir a little cornstarch into a small bowl with a little cool water. Pour that into the sauce mixture and it should thicken immediately. Serve over chicken cutlets.
Of course if you don't want to make the pan sauce and would prefer it plain, enjoy it that way. Here's a picture without the sauce.