Quick Chicken Slices in a Pan
This recipe is for quick chicken cutlets or breasts in a pan with a lemon-garlic sauce. Chef Omar uses 800 grams of chicken breasts, seasons them with salt and herbs, then browns them in a pan with butter and olive oil without moving them at first. He removes the chicken before it is fully cooked, then makes a sauce in the same pan with garlic, lemon juice, water, starch, and a drop of honey. He returns the chicken to the pan and covers it for five minutes until fully cooked. Serve hot with the lemon-garlic sauce and lemon zest; it can be eaten with toasted baguette bread.
Thin chicken slices cooked quickly in a pan for a fast meal.
Like a simple 15-minute chicken sauté.
Cut the chicken thin so it cooks through fast and stays tender.
Ingredients
- Chicken cutlets
- Butter
- Olive oil
- Garlic
- Lemon juice
- Lemon zest
- Salt
- Italian herbs
- Oregano
- Cornstarch
- Chicken stock
- 800 grams Chicken breasts
- Mixed bell peppers
- a handful Cinnamon
- included in the Italian seasoning blend Basil
- included in the Italian seasoning blend Basil
- included in the Italian seasoning blend Thyme
- 1 sprig Thyme
- about 1 cup Water
- a little Cold water
- 2 lemons Lemons
- approximately 6 to 7 cloves Garlic
- 1 teaspoon Starch
- a drop Honey
- Cream
- Mushrooms
- Baguette bread
Instructions
- Clean the chicken breasts on a cutting board, trimming away any excess as needed.
- Place the chicken breasts in a colander, wash them with water, then dry your hands immediately.
- Leave the chicken cutlets at a noticeable thickness on the cutting board; do not pound them too thin.
- Sprinkle the chicken cutlets with salt on the cutting board.
- Sprinkle the chicken cutlets with pepper and Italian herbs on the cutting board.
- You can add oregano or 1 sprig of thyme to the chicken cutlets on the cutting board for extra flavor.
- Melt the butter in the pan and add a drop of olive oil.
- Place the chicken cutlets in the pan over the melted butter on high heat.
- Leave the chicken cutlets in the pan without moving them until the first side develops color.
- Turn the chicken cutlets to the second side after they brown underneath.
- Remove the chicken cutlets from the pan before they are fully cooked and let them rest on the side, as they have a second cooking stage.
- Add the minced garlic to the same pan over the flavors left from browning the chicken.
- Lower the heat under the pan to medium or low so the garlic can toast gently.
- Squeeze the juice of 2 lemons into the pan over the garlic.
- Add about 1 cup of water to the pan after the lemon juice.
- Dissolve 1 teaspoon of starch in a little cold water in a separate cup.
- Pour the dissolved starch mixture into the pan and stir the sauce until it starts to thicken.
- Return the chicken cutlets to the pan over the lemon-garlic sauce.
- Add a drop of honey to the sauce in the pan.
- Finally, add 1 sprig of thyme to the pan.
- Cover the pan and leave the chicken cutlets over medium heat for five minutes until fully cooked and the sauce thickens.
- Turn the chicken cutlets in the pan after covering so they are coated with sauce on the second side.
- Toast the baguette bread in the air fryer with olive oil to serve alongside the dish.
- Arrange the chicken cutlets on a serving plate and spoon the lemon-garlic sauce from the pan over them.
- Add the cooked garlic from the pan over the chicken cutlets on the serving plate.
- Finish the dish with lemon zest over the chicken cutlets on the serving plate.