4ounceshigh quality sharp provolonethinly sliced or shredded
1/4teaspoonbasildried
1/4teaspoonleek powder or onion powder
1/8teaspoonsalt
1/8teaspoonMorton Season All
1/2teaspoonblack pepper
Avocado oil and olive oilas needed
Caramelized Lemon Brown Butter Sauce
1stick salted buttercut into ½-inch pieces
1/3cupchicken broth
1teaspoonfresh lemon zest
1tablespooncaramelized lemon juicedirections to follow
1/4teaspoonItalian seasoning
1/8teaspoonblack pepper
1/8teaspoonMorton Season All seasoning
Salt and pepperto taste
Instructions
Caramelize the Lemon Slices and Lemon Ends: Heat a large frying pan over high heat. Once the pan is hot, but not smoking, add the lemon slices and lemon ends to the pan – no oil or butter is needed. Cook about 3 minutes on each side until the lemons are deep golden brown and fragrant. Set the lemon slices aside and cover to keep warm. Leave the caramelized lemon ends out to use for the sauce.
Prepare the chicken: Place the chicken breasts between 2 sheets of parchment paper, or a plastic bag to tenderize and pound them out to an even thickness. Dry with a paper towel, coat with a little olive oil and season with the basil, leek powder or onion powder, salt, Morton Season All and pepper.
Cook the chicken: In the same frying pan used for the lemons, add about 1 tablespoon of olive oil and 1 tablespoon of avocado oil. Heat the oils over high heat and wait until the oil is hot, but not smoking, then carefully add the chicken - it should sear when it hits the pan to create a nice crust. After 1 minute, lower the heat to medium. Cook until the sides of the chicken begin to turn white towards the top, about 4- 5 minutes, then flip only once. Cook until chicken is done and reaches an internal temperature of 165°. Set aside on a plate and cover to keep warm.
Make the Caramelized Lemon Brown Butter Sauce: Add the chicken broth to the pan to deglaze it, scraping the browned bits from the pan (if there are some). Turn the heat to medium-high and boil the broth to reduce it by about half, 1-2 minutes. Add the butter and cook, stirring constantly until the butter turns brown and fragrant, being very carful not to burn (see note). Remove from the heat immediately and transfer to a medium bowl. Squeeze the juice from the caramelized lemon ends into the butter, and add the zest, Italian seasoning, pepper and Morton Season All. Taste the sauce to see if it needs a bit of salt, and add if needed.
Assemble the chicken to serve: Uncover the chicken and place a caramelized lemon slice on each cutlet. Pour the Caramelized Lemon Brown Butter Sauce over the chicken. Sprinkle with fresh chopped parsley, if desired. Enjoy the yummy dish!
Notes
Browning the butter can be challenge, especially for the first few times. Believe me, I’ve burned the butter more than once haha. However, I’m pretty good at browning butter now, and it’s totally worth the effort. One of the tricks that I use is to keep switching the heat from low to high. This technique also is important to help avoid having the butter bubble up and boil over the pan. Hopefully you’ll be an expert the first time, and if not then don’t worry – you’ll get the hang of it just like I did. 😃