Coriander Chicken Cutlets with Preserved Lemon

(from castro15’s recipe box)

Categories: Chicken


  • 4 chicken breasts, pounded to 1/2-inch thick
  • 1 tsp ground coriander
  • 1/4 cup quick-mixing flour
  • 2 tbsp. olive oil
  • 1/2 cup chicken stock
  • 1/3 cup dry white vermouth
  • 4 tbsp. butter
  • thinly sliced preserved lemon peel
  • 6 fresh bay leaves
  • 1/2 red onion, thinly sliced


  1. Sprinkle chicken with coriander; season. Coat chicken with flour. In skillet, cook chicken in oil over medium-high heat until cooked through, about 4 minutes per side. Transfer to plates. In same skillet, add stock, vermouth, butter, lemon peel and bay leaves. Cook over medium-high heat until sauce thickens, about 5 minutes. Stir in onion. Spoon sauce over chicken.

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