- 4 boneless chicken breasts
- 4 tablespoons of peanut, grape seed or rice bran oil
- 1/3 cup chicken broth (see below for recipe) 1/3 cup Lemon juice (fresh)
Flour to coat
Lightly bread chicken breast in flour. Heat oil until hot in frying pan, then add cutlets. Fry until lightly golden, add chicken broth and lemon.
If sauce is not think enough, add a little cornstarch mixed with water and stir. Cook until cutlets are done.