Lemon Chicken Cutlets With Tarragon - cooking recipe

Ingredients

1 lb. chicken cutlets
1/2 c. fat-skimmed chicken broth
2 Tbsp. dry white wine or water
2 Tbsp. butter or margarine
juice of 1 lemon
1 Tbsp. minced, fresh chives or onion
2 tsp. fresh or 1/2 tsp. dried tarragon
1 tsp. fresh, minced parsley

Preparation

Cut chicken into 4 fillets.
Spray a large, nonstick skillet with cooking spray.
Arrange the cutlets in a single layer in the cold skillet.
Turn heat to medium and cook 5 minutes on one side, then turn and cook about 4 minutes more, just until cooked through and lightly browned (don't overcook).