Lemon Dijon Chicken Cutlets with White Rice

Ingredients

Check items as you prep your kitchen:

• 1 lb boneless skinless chicken breast, sliced into 4 thin cutlets
• 2 cups cooked white jasmine or basmati rice
• 1 tbsp olive oil
• 1 tbsp Dijon mustard (check for lowest sodium option)
• 2 tbsp fresh lemon juice
• 1/4 cup water or low-sodium homemade chicken stock
• 1 tbsp fresh parsley, chopped
• 1/4 tsp black pepper

Cooking Instructions

1. Season chicken cutlets lightly with black pepper on both sides.

2. Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets and sear for 4 to 5 minutes per side until cooked through. Transfer to a plate.

3. Lower the skillet heat to medium. Add water, fresh lemon juice, and Dijon mustard, whisking to scrape up any browned bits from the pan.

4. Simmer the sauce for 2 minutes until slightly thickened. Return chicken to pan and spoon the sauce over top.

5. Serve each cutlet over 1/2 cup of warm steamed white rice, garnished with fresh chopped parsley.

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