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chicken cutlets lemon juice flour oregano olive oil butter onions garlic white wine fresh mint Feta cheese mint sprigs
Viewed: 52 - Published at: 8 years agoIngredients
- 4 (4 oz. each) chicken cutlets
- 1/4 c. lemon juice
- 2 Tbsp. all-purpose flour
- 2 tsp. oregano leaves
- 1 Tbsp. plus 1 tsp. olive oil
- 1 Tbsp. whipped butter
- 1 c. each: sliced onions, quartered mushroom caps and julienne cut red or green peppers
- 2 garlic cloves, minced
- 1/4 c. each: dry white wine and water
- 1 heaping tsp. instant chicken bouillon
- 2 Tbsp. minced fresh mint or 1 Tbsp. dried mint
- 2 oz. Feta cheese, crumbled
- mint sprigs (garnish)
Method
- In medium bowl, not aluminum, combine chicken and lemon juice and turn to coat with juice.
- Let marinate 10 minutes.
- Combine flour and oregano on plate or in plastic bag.
- Remove chicken from marinade, allowing juice to drip into bowl; reserve juice.
- Dredge chicken in flour mixture, coating both sides.
