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Chicken Cutlets with Lemon-Mustard Sunshine Sauce
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 tablespoon Try Me® Tennessee Sunshine Sauce
- 3 tablespoons vegetable oil
- 2 pounds chicken cutlets
- 1 cup low-sodium chicken broth
- 2 teaspoons cornstarch mixed with 1 tablespoon water
- 3 tablespoons cold unsalted butter, cut into small pieces
- 3 tablespoons sliced almonds, lightly toasted, for garnish
- Chopped fresh flat-leaf parsley, for garnish
- WHISK together lemon juice, mustard, garlic, salt, Tennessee Sunshine and 1 tablespoon of the oil in a small bowl. Put cutlets into a large resealable plastic bag and pour marinade into bag. Refrigerate for 1 hour.
- HEAT 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Remove half the cutlets from marinade with tongs, leaving marinade in bag, and place into skillet. Cook 4 to 5 minutes, or until lightly browned, reducing heat if necessary to prevent garlic browning too fast. Flip and cook until browned on other side and internal temperature registers 165˚F on an instant-read thermometer, 4 to 5 more minutes. Remove to a plate and repeat with the remaining tablespoon of oil and cutlets.
- ADD broth, cornstarch mixture and reserved marinade to skillet. Cook, stirring constantly, about 3 minutes, or until sauce thickens slightly. Stir in butter. Return chicken to skillet and simmer 2 to 3 minutes, until heated through.
- ARRANGE cooked chicken on serving platter (or plate individually). Pour sauce over chicken and garnish with almonds, parsley and lemon slices.