Chicken Cutlets with Lemon-Mustard Sunshine Sauce Recipe
Easy Chicken Cutlets and Lemon Mustard Sunshine Sauce seasoned with TryMe® Tiger Sauce make a delicious entree.
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Cooking tools:
- Instant-read thermometer
- Nonstick skillet
- Tongs
- Zip-top bag
- Whisk
- Mixing bowl
- Refrigerator
- Stove
- Plate
- Serving platter
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 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
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