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Father's Day Sale | Save 10% on Best Sellers only at BlackstoneProducts.com
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Dinner
4
5 minutes
15 minutes
4 chicken cutlets
1 ½ cups all-purpose flour
½ tablespoon dried thyme
½ tablespoon dried oregano
1 tablespoon Blackstone SPG Seasoning
2 eggs
2 tablespoons grated Parmesan cheese
1 lemon, sliced into 8 thin slices
½ cup white wine
½ cup chicken stock or broth
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 tablespoon chopped chives
A large handful of green beans, trimmed and cleaned
Olive oil
Season the Chicken: In a shallow dish, mix the flour, dried thyme, dried oregano, and a few shakes of Blackstone SPG Seasoning. In a separate dish, whisk together the eggs and Parmesan cheese. Dredge the chicken cutlets first in the flour mixture, then in the egg mixture, and again in the flour.
Cook the Chicken: Preheat a sauté pan over high heat and drizzle with olive oil. Add the chicken cutlets and cook for 4-5 minutes on each side. Add the lemon slices to the pan to caramelize. Place the caramelized lemon slices on top of the chicken and remove the cutlets from the pan.
Make the Sauce: In the same pan, add the white wine and chicken stock. Let the mixture reduce for about 5 minutes. Stir in the butter and flour, whisking until smooth. Cook for another 2 minutes, then add the chopped chives.
Cook the Green Beans: While the sauce is reducing, heat a drizzle of olive oil on the griddle. Add the green beans and a few shakes of Blackstone SPG Seasoning. Cook for 2 minutes, tossing often.
Serve: Plate the green beans first, followed by the chicken cutlets. Drizzle the sauce over the chicken and serve hot.
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