Sautéed Lemon Chicken With Herb Butter

Directions

1. Using a Cutco Boning Knife split chicken breasts in half so you have thin cutlets. Season with kosher salt and pepper.
2. Make sure your pan is well heated and add the compound butter. Allow butter to just begin to foam so it is very hot, but butter does not brown. Add chicken and brown on both sides. Note: You may need to adjust heat – as to not brown the butter. Also you may need to add additional compound butter as you go to create sauce.
3. Once the chicken is nearly cooked through add the juice of one whole lemon. Turn chicken in the lemon juice and butter and allow to continue cooking until cutlets are cooked through. Cooking time will depend on how thin your cutlets are. Average time is 10 to 15 minutes.
4. To serve: Place chicken on a large warm platter. Pour butter lemon sauce over the chicken. Season again to taste with fresh ground black pepper. Sprinkle with lightly chopped watercress and a fresh squeeze of lemon. Garnish with more sliced lemons and watercress.