Lemon Pepper Chicken Cutlets

Ingredients

• 1 lb thin sliced Chicken Cutlets
• 1/2 cp Flour
• 2 tsp McCormicks Lemon Pepper Seasoning
• 1 tsp Onion Powder
• 1/4 tsp Sage leaves (optional)
• 16 oz. College Inn Chicken Broth, divided.
• 1/2 cup Dry Vermouth, or Chardonnay Wine
• 1 tblsp Lemon juice
• 3 tblsp Olive Oil
• 1 tbsp Butter

Preparation

• Mix Flour, Lemon Pepper Seasoning,  Onion Powder, and Sage in a flat bottomed bowl.
• Cut Chicken Cutlets into thirds.
• Dredge Cutlets in Flour and Seasoning mixture.
• In a large skillet, over medium high heat, melt Butter in Olive Oil.
• When bubbly, add half of the Cutlets and saute until golden brown (about 3 minutes each side). Remove from skillet to serving dish. Repeat with remaining half of the Cutlets.
• Pour Dry Vermouth into skillet and deglaze pan.
• Pour 1/4 cup of Chicken Broth into measuring cup that contained the Dry Vermouth. Add about 1 tablespoon of the Flour and Seasoning mixture. Stir well.
• Pour remaing Chicken Broth into skillet. Bring to a boil. Add Chicken Cutlets. Cover and simmer for 4 miuntes. Remove Cutlets to serving dish.
• Give Broth and Flour mixture a quick stir, then pour into skillet. Turn up heat, bring to a boilwhile stirring briskly until sauce thickens. Add Lemon Juice, stir. Pour Sauce over Cutlets and serve.