5 from 12 votes
Lemon Butter Chicken Cutlets Recipe
This recipe for Lemon Butter Chicken Cutlets offers a tender cooked chicken cutlet topped with a rich sauce made by sautéing shallots and garlic, deglazing with dry white wine, and emulsifying cold butter with fresh sage and lemon juice. The sauce's bright citrus and herb notes complement the buttery richness, making it a flavorful dish that can elevate simple cooked chicken. Preparing the cutlets ahead and keeping them warm allows easy serving when ready.
Prep Time
25 mins
Cook Time
20 mins
Servings:
4
Course:
Main Course, Dinner
Cuisine:
Italian-American Fussion
Ingredients
- 4 chicken cutlet cooked
- 1 shallot peeled and small diced
- 2 garlic finely minced
- ½ cup white wine dry
- 6 to 8 sage fresh leaves
- 2 unsalted butter cut into slices, ice cold, sticks
- lemon about 1 to ½ tablespoons, juice of ½ lemon
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Next, prepare the chicken cutlets and keep them warm.
- In a large frying pan, add the oil and heat over medium heat for 1 to 2 minutes or just until hot.
- Stir in the shallots and garlic and cook for 1 to 1 ½ minutes or until very lightly browned but cooked.
- Deglaze with the white wine and add in the fresh sage leaves.
- Cook the wine until au sec or almost gone, which takes about 2 to 3 minutes.
- Remove the pan from the heat and place it on a cool burner that has not been turned on.
- Stir in the cold butter, vigorously swirl the pan in a circle, or whisk it in to emulsify the sauce, making it thick.
- Finish the sauce with lemon juice, salt, and pepper, and mix it in.
- Drizzle the sauce over the chicken cutlets and serve.
Cup of Yum
Notes
- Serve chicken cutlets immediately after cooking to maintain their tenderness and the sauce's emulsified texture.
- If needed, keep cooked cutlets warm in a low oven on a rack to avoid overcooking or drying out.