A gourmet-tasting recipe that’s easy to make, great for a weekday night or as an easy way to impress guests. It’s another old one from my cookbook that I’ve never made — I clipped it from the newspaper more than eight years ago. It originally called for turkey cutlets, but I made mine with chicken and served stuffing alongside it to soak up the sauce.
Serves 4 (or 3 hungry people)
16-20 oz. turkey cutlets, or chicken breast cut into wide strips
Salt and freshly ground pepper
1 Tbsp. olive oil
2 medium lemons
1 1/2 tsp. cornstarch (cornflour)
3/4 cup chicken broth
1 garlic clove, minced
2 Tbsp. chopped parsley (I used dried parsley to save time)
Pound cutlets between plastic wrap/cling film to 1/4-inch thickness. Rub them with salt and pepper.
In a large nonstick pan, heat the oil over medium-high heat until hot, then add the cutlets. Cook, turning occasionally, until golden. Transfer to platter and keep warm.
Thinly slice one lemon and place slices in a bowl. From the other lemon, grate 1/2 tsp. zest and squeeze two tablespoons juice, then add both to the bowl. Whisk the cornstarch in the broth, then add to the bowl along with the garlic.
Pour the bowl into the same pan the chicken was cooked in and boil for about 2 minutes until the sauce is thickened. Stir in the parsley.
To serve, lay chicken on a plate and pour the sauce on top, making sure to put some lemon slices on each plate as a garnish.